It’s November, and there’s a chill in the air—a welcome change after an unusually hot October. With the arrival of winter comes the wedding season, and it’s the perfect time to indulge in delicious snacks like samosas, chaat, bhajiyas, and my all-time favourite: piping hot kachoris. While I’m not much of a sweets person, I do have a soft spot for my childhood favorite, gajar halwa, but that comes later, after I’ve enjoyed the kachoris.
I’ve created a healthier version of this beloved dish: Green Tuvar (Pigeon Peas) Kachori. Green Tuvar, also known as toor, is rich in protein, packed with dietary fibre, and has a low glycemic index. This helps control hunger pangs and keeps you feeling full, reducing the urge to binge eat.
The sight of chubby kachoris emerging with a beautiful golden hue is simply heavenly. I can’t wait to share this delicious recipe with you, and I hope you’re excited to try it!
Ingredients For kachori
1 cup plain flour ( maida)
2.5 tbsp melted ghee
Salt to taste
For the stuffing
3 cups fresh tuvar ( green Pigeon Peas )
1tbsp oil
1/4 tsp Asafoetida
A pinch of turmeric powder
1/2 tbsp ginger paste
1tbsp green chilly paste
1/4 cup finely chopped coriander
Salt to taste
Oil for deep frying
For the kachori
1.Combine all the ingredients in a deep bowl, mix well and rub in between your palms to form a breadcrumbs-like mixture.
- Knead into a semi-soft dough using enough water. Keep aside.
For the stuffing: - combine all the ingredients in a mixer and blend till coarse. Keep aside
- Add coriander and salt and mix well.
How to proceed
Roll out a portion of the dough into 3″ Diameter without using any flour for rolling - Place one portion of the stuffing in the centre.
- Bring together all the sides and seal it tightly, pinching in the centre
- Heat the oil in a deep pan on a medium flame and deep fry for 7 to 8 min, turning them in between till they turn golden brown from all sides. Serve the tuvar kachori with green chutney, curd, finely chopped onions, fried green chillies, and tamarind chutney.
