Good morning here we will give you a recipe lilva ghughara (pigeon peas pastry) which is delicious The way making it is very easy. You just need to be careful to get results from lilva ghughara (pigeon peas pastry) which has aroma and taste that able evoke our tastes.

So that the result of lilva ghughara (pigeon peas pastry), what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare lilva ghughara (pigeon peas pastry) the delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings used in prepare

1. Prepare Dough:-
2. Take 1 1/2 cup plain flour
3. Prepare Pinch salt
4. Prepare 4 tablespoon oil
5. Prepare 1/2 cup water (approximately)
6. Use Filling:-
7. Take 200 gram lilva (pigeon peas)
8. Use 1 boiled potato finely grated
9. Use Salt to taste
10. Prepare 1 tablespoon sesame seeds
11. Take 1 tablespoon desiccated coconut
12. Prepare 1 tablespoon raisins
13. Take 1 tablespoon ginger chilli paste
14. Use 1 tablespoon lemon juice
15. Take 1 tablespoon sugar
16. Prepare 2 tablespoon ghee
17. Prepare 1/2 teaspoon cumin seeds

Toor lilva kachori is specialty dish in Gujrat that is prepare in all household during winter as toor is seasonally available vegetable. India is a highest producer of pigeon peas in the world. For me, the preparation of toor lilva kachori is nothing less then celebration of. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators.

Steps to cook Lilva ghughara (pigeon peas pastry):

1. Dough: In a bowl sieve flour and add salt and oil and mix well. Slowly add water and make a soft dough. Cover and let it rest.
2. Filling: In a food processor add the lilva and blitz it to roughly mashed. In a pan add ghee and once melted add cumin seeds. Add in the crushed lilva and sauté for two minutes.
3. Add in salt, sugar, lemon juice, garam masala and ginger chilli paste. Mix well and cook for further couple of minutes. Turn off the gas and add grated potatoes, coriander, desiccated coconut, raisins and sesame seeds. Mix well and allow to cool. Once cool make 12 equal barrel shape filling.
4. Knead the dough and make 12 equal balls. Roll a ball to round disc and place the filling in the middle and seal the sides and pinch and crimp the edge. Repeat for the rest of the dough and filling. In a pan heat oil on low to medium heat. Deep fry the ghughara until light golden.
6. Assembling:- Place a ghughra on a plate and press in the middle. Garnish with peanuts, green, red and tamarind chutney, sev, coriander and potato sticks. Enjoy 😉
8. Done and ready to serve!

Take a thick bottom vessel and add half the milk on slow fire and keep stiring till it gets slightly thick. Add past of fresh pigeon peas and keep stirring till it gets cooked. Add jaggery, adjust milk and cook till it get thick. Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.

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