Monday, 2 December 2013

Fresh Toor Kachori

Toor dal or yellow pigeon peas is our staple dal. The dal we make everyday at home as a part of our thaali is made from toor dal. Fresh toor,  however, is available only in the winter months from November to January. Gujarati food during winter months is a celebration of the availability of fresh toor. These green pearls are the basis of many a dish, especially undhiyu, the most famous winter dish that comes from Gujarati kitchens.

Fresh toor (Fresh pigeon peas)

One of the kitchen favourites at my place is the very Gujju sweet, sour, savoury and crispy kachori made from fresh toor. This recipe is straight from my maasi's kitchen who makes the best toor kachoris ever! Oh, and if you can't find toor you can always make them with green peas.

Fresh Toor Kachoris

Fresh Toor Kachori


For the filling

250 gms fresh toor green pigeon peas
1/2 inch ginger 
2 green chillies
2 tbsps oil
2 tsps white sesame seeds
1/2 tsp asafoetida powder 
1/2 tsp turmeric powder
1 tsp corriander-cumin powder
1 tbsp lemon juice
2 tsps sugar
Salt to taste

For the cover

1 1/2 cups whole wheat flour
1 tbps oil
1/2 cup water
Salt to taste

Oil for deep frying


Grind the deskinned fresh toor in a mixer-grinder with the ginger and chillies till they form a fine mince.

Knead a firm dough of the whole wheat flour with the oil, salt and water. Cover it and let it rest for about 15 minutes.

Heat oil in a non-stick pan. Temper with the sesame seeds and asafoetida powder. 

Lower the flame to medium high and add in the toor minced mixture. Cook it with the tempering for 2 minutes and keep stirring so it doesn't stick.  Cover the pan with a lid and cook the mixture for about 5 minutes on a low simmer flame. The toor will cook fast as it is ground finely. 

Open the lid and add in the turmeric powder, the corriander-cumin powder, the lemon juice, the sugar and the salt. Keep stirring till the sugar melts and is blended well. Turn off the flame and let the mixture cool.

To make the kachoris, make a ball of the dough about 1/2 inch in diameter and roll out a poori of 3 inches in diameter.  Take a tablespoon of the stuffing and place it in the center.

The poori with the stuffing for the kachori

Bring together all the sides of the poori to cover the stuffing and press gently with your fingers to make a potli.

The potli stage

Take the potli in the center of your palms and press gently till it flattens out on the top.

The final kachori
Heat oil in a deep pan. Deep fry the prepared kachoris till they're golden brown on both sides. Enjoy hot with some chutney or ketchup.