Recipe of Any-night-of-the-week Lilva ghughara (pigeon peas pastry)
Hey everyone, it is Jim, welcome to our recipe site. Today, we're going to prepare a special dish, Recipe of Speedy Lilva ghughara (pigeon peas pastry). One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lilva ghughara (pigeon peas pastry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lilva ghughara (pigeon peas pastry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can have Lilva ghughara (pigeon peas pastry) using 17 ingredients and 7 steps. Here is how you cook it.
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Ingredients and spices that need to be Get to make Lilva ghughara (pigeon peas pastry):
- Dough:-
- 1 1/2 cup plain flour
- Pinch salt
- 4 tablespoon oil
- 1/2 cup water (approximately)
- Filling:-
- 200 gram lilva (pigeon peas)
- 1 boiled potato finely grated
- Salt to taste
- 1 tablespoon sesame seeds
- 1 tablespoon desiccated coconut
- 1 tablespoon raisins
- 1 tablespoon ginger chilli paste
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 2 tablespoon ghee
- 1/2 teaspoon cumin seeds
Instructions to make Lilva ghughara (pigeon peas pastry)
- 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.
- 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.
- 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.
- 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.
- 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 😉
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