Lilva Kachori

Ingredients:

Dough

• 2 cups premium flour + extra for dusting
• 2 tbsp grapeseed oil or safflower oil + extra for frying
• Juice of half a lime
• 3/4 cup cold water

Filling

• 1 cup frozen green peas, thawed
• 1 cup frozen tuvar lilva (shelled green pigeon peas), thawed
• 1/4 cup unsweetened coconut flakes, toasted
• 1 tbsp. grated fresh ginger
• 2 fresh Thai chili peppers (bird's eye)
• 2 tablespoons grapeseed oil or safflower oil
• 0.5 tsp ground cumin
• 0.5 tsp. garam masala
• 1/4 tsp cayenne pepper
• 1/4 tsp ground coriander
• 1/4 tsp ground turmeric
• A pinch of ground cinnamon
• 1/4 cup chopped cilantro
• 2 tablespoons chopped roasted cashew nuts
• A pinch of sugar
• Juice of half a lime
• Special equipment: deep fat thermometer

Preparation:

1. Dough:
   
   Place the flour in a large bowl and make a well in the center. Add 2 tablespoons of butter and 1 teaspoon of salt to the well. Rub the mixture with your fingertips until it resembles fine breadcrumbs. Add the lime juice, then the cold water, 2 tablespoons at a time, and knead the dough until it is soft and pliable, 3–5 minutes. Cover the dough with a kitchen towel and let it rest at room temperature for 20 minutes.
2. Meanwhile, prepare the filling.:
   
   In a food processor, combine the green peas, tuvar lilwa, coconut, ginger, and chili. Pulse until the mixture forms a coarse, chunky paste, 8–10 pulses. Set aside.
   
   Toasted coconut flakes:
   Place it on a parchment-lined baking sheet and bake at 160°C (325°F) until golden brown, stirring halfway through, about 6 minutes total. Keep an eye on the coconut, as it can burn quickly.
3. Heat oil in a large nonstick skillet over medium heat. Add the pea mixture and cook, stirring occasionally, until almost dry and no longer sticking together, 10–12 minutes.
4. Add the cumin, garam masala, cayenne pepper, coriander, turmeric, and cinnamon. Cook, stirring occasionally, until the pan is almost completely simmered and the peas are bright green, 5–7 minutes. Season with salt, then stir in the cilantro, cashews, sugar, and lime juice. Transfer to a large bowl. Set aside and let cool slightly, about 10 minutes.
5. Roll the dough into a ball. Rub your palms with 1 teaspoon of oil and roll the dough until it's completely coated with oil (this will keep it moist).
6. On a lightly floured work surface, roll out 1 tablespoon of dough into a circle 8 cm in diameter. Place 1 heaping teaspoon of filling in the center. Bring the edges of the dough together so that the seam is over the filling. Pinch the edges tightly to seal the filling inside. Trim off any excess dough. Using your palms, roll into a smooth ball and place it on a parchment-lined baking sheet. Repeat with the remaining dough and filling to make 15–20 balls.
7. Fill a large pot or cauldron about a third full with oil. Heat over medium heat to 150°C (300°F). Carefully drop the kachoris, 5–6 at a time, into the hot oil and fry until golden brown, 5–7 minutes. Transfer to a wire rack set over a baking sheet. Serve the kachoris warm or at room temperature. Slow frying produces crispier kachoris.