RAW TUVER/TOGARI KAALU/FRESH PIGEON PEAS KACHORI

Yields: 10-12 nos

Ingredients

For stuffing: 
Tuver seeds/togari kaalu/Fresh Pigeon peas (raw): 1 cup
Green chilli: 3 nos
Ginger(chopped): ½ tsp
Coriander leaves(chopped): ½ cup
Garam masala: ½ tsp
Salt: as required
Oil: 1 tsp

For outer layer:
Maida: 1 cup
Oil: 2 tbsp
Salt: as required
Water: for binding the dough

Oil: for deep frying

Preparation

1. Take mixing bowl for outer layer, add maida, oil, salt and mix. Add water little by little and knead into a soft dough, like a poori dough.
2. Cover and give it a rest for 30 minutes. Meanwhile prepare stuffing.
3. Coarse grind togari kaalu, green chill, ginger.
4. Take a pan, add oil, ground mixture, salt and cook 5-6 minutes or till cooked. Keep aside for cooling.
5. Take small portion of the maida dough and roll into poori. 
6. Fill it with about 1 tbsp of the stuffing and fold it into a shape of kachori.
7. Now heat oil in a pan. Once hot, lower the flame and deep fry the kachori till crispy and golden color.
8. Serve hot with green chutney and meethi chutney or even with tomato ketchup.