Lilwa Kachori

Description
Recipe courtesy of Bal Bhadra Singh, Corporate Master Chef at Bandhani Restaurant at The Pride Hotel, Ahmedabad.
 * Contributed by Indiancuisineandculture Y-Group
 * See also Gujarat on a platter - mouth-watering recipes...

Ingredients

 * 1 kg maida
 * 150 g oil
 * salt to taste

Stuffing

 * 100 g tuwar dana (whole pigeon peas)
 * 3 g nibu ful (citric acid)
 * 10 g sugar
 * 3 g garam masala
 * 5 g coriander powder
 * 2 g cumin (jeera)
 * 3 g cashew
 * 3 g raisins
 * 3 g chopped green chillies
 * 10 g white sesame (til)
 * a pinch asafoetida (hing)
 * salt to taste
 * oil to fry
 * 10 g oil for cooking
 * 3 g crushed black pepper
 * 3 g crushed coriander seeds

Directions

 * 1) Make a pliable dough of the maida, oil, salt and water and keep aside for half an hour.
 * 2) Make small roundels (half-circles) of uniform size and keep aside.
 * 3) For the stuffing, put oil, hing, tuwar dana and til in a hot pan and stir well.
 * 4) Add the remaining ingredients and cook till the mixture becomes crisp.
 * 5) Remove the pan from the fire and allow it to cool.
 * 6) Stuff this mixture into the roundels and deep fry till golden-brown.
 * 7) Serve hot with sweet chutney.