Recipe

Instructions:
1)   Preparation of Kachori Dough:
Place the all-purpose flour, lemon juice, salt, and clarified butter in a bowl. Mix them properly.
Gradually add water as per requirement to bind the flour.
Let the dough rest for 15 to 20 minutes.
2)   Preparing the Filling:
Clean the green pigeon pea seeds with water and chop them using an electronic chopper.
Grind green garlic leaves and green chilies without adding any water.
Grind gathiya in a mixture jar.
3)   Cooking the Filling:
Heat oil in a non-stick pan and add turmeric powder and asafoetida. Mix them properly.
Add chopped pigeon pea seeds and salt, then mix.
Place a lid on the pan and cook over low heat for 7 to 8 minutes.
Afterward, check if the filling is ready.
Add sugar, sesame seeds, crushed gathiya, desiccated coconut, copra peel, green chili and garlic paste, garam masala, and lemon juice. Mix properly
Turn off the gas and mix in finely chopped coriander leaves.
Set aside the stuffing to cool.
4)   Assembling the Kachoris:
Shape the cooled filling into lemon-sized balls.
Roll out the kachori dough into oval shapes and place the filling in the center.
Cover the filling with the dough, removing any excess material.
Shape the filled dough into rounds.
5)   Frying the Kachoris:
Heat oil in a pan for frying.
Reduce the temperature to moderate and fry each Kachori individually.
Stir gently after 1 to 1.5 minutes.
Reduce the flame to low and fry for 10 to 12 minutes until golden brown.
Once fried, drain the excess oil.
Your Surti Lilva ni Kachori is ready to serve.
Tips:
Handle the dough gently to maintain its texture.
To keep the dough from getting soggy, make sure the filling has cooled down completely before stuffing the kachoris.
Adjust the spice level according to your preference.
Serve hot with chutneys or sauces for the best taste.
Cautions:
Be careful while frying to avoid oil splatters.
Use caution when working with hot oil to prevent burns.