Edamame Kachori is a delightful alternative to the classic Gujarati tuvar-based snack. This recipe brings a fresh twist by incorporating edamame, offering a similar texture and mild flavor, complemented by the comforting addition of potato instead of besan. Perfect for those who love the classic but struggle to find tuvar lilva, this recipe uses readily available edamame for a similar taste and texture.
About this Recipe
This dish is a reimagined version of the traditional lilva kachori, substituting edamame for tuvar. It’s much easier to get ahold of tuvar in the US, so I experimented with this change and it worked out well. The textures and mild taste of the two beans are quite similar.
This version also incorporates potato in place of besan. This is something my grandmother often did when she made kachori. Both versions work great and I wanted to make it this way since Indiaphile has already featured the besan version.
Our Edamame Kachori is not just a tried-and-tested recipe; it’s an innovative take on a classic. Even my in-laws, unfamiliar with kachori, fell in love with this dish. It’s a perfect example of how traditional flavors can embrace new ingredients.
Main Ingredients
Edamame: Offers a fresh flavor and a texture akin to tuvar lilva.
Pastry Dough: A simple blend of all-purpose flour, ghee, salt, and carom seeds, creating a flaky and delicious pastry.
Filling: Aromatic mix of cilantro, onion, garlic, spices, and sesame seeds.
Cooking Tips:
- Make sure your kachori are sealed tightly before you fry them. If they open up during frying the filling will spill out and start to burn.
- Maintain an oil temperature of 325°F. You can test this by dropping in a small dough piece it should bubble up slowly. If it doesn’t bubble up, the oil is too cold. If the dough shoots to the surface, the oil is too hot.
- For extra crispiness, consider double frying.
Edamame Kachori | Edamame Stuffed Pastry Balls
Ingredients
For the Dough
- 1 ½ cups all-purpose flour
- ½ tsp ajmo carom seeds
- ¼ tsp black pepper ground
- ½ tsp salt
- ¼ cup oil or ghee
For the Filling
- 1-2 green chilies
- 1- inch piece of ginger
- ½ cup tightly packed cilantro
- 6 cloves garlic
- 1 cup shelled edamame
- ½ cup onion finely chopped
- 1 tsp ajmo carom seeds
- ¼ tsp hing asafetida
- 2 tsp sesame seeds
- ½ cup baked potato mashed (slightly less than 1 medium potato)
- 1 tsp cumin powder
- ½ tsp garam masala
- 1 Tbsp lemon or lime juice
- Salt to taste
- 3 cups Oil for deep frying
Instructions
Prepare the Dough
- In a large bowl, combine flour, carom seeds, black pepper, and salt.
- Add oil or ghee and mix with your fingers until well incorporated. The dough should hold its shape when squeezed.
- Gradually add water, a few tablespoons at a time, kneading to form a soft, non-sticky dough.
- Shape the dough into a log, lightly brush with ghee, cover, and let rest for 30 minutes.
Make the Filling
- In a food processor, finely chop green chilies, ginger, and garlic.
- Add cilantro and pulse until finely chopped.
- Add edamame and pulse to a coarse texture.
- Heat 2 tablespoons of oil in a pan. Add hing, ajmo, and onion. Cook until onions are soft.
- Mix in sesame seeds, cumin powder, and garam masala. Cook for 1-2 minutes.
- Add the edamame mixture and salt. Cover and cook on medium heat for 10 minutes, stirring occasionally. Turn off heat.
- Add the mashed potato and lemon juice. Mix well and let the mixture cool.
- Once cooked, divide the filling into 16 equal sections and roll each section into a ball. Set aside.
Form the Pastry Balls
- Divide the filling into 16 equal portions, rolling each into a ball. Set aside.
- Taking one section at a time, flatten into a puck, and roll into a 4-inch circle. Use a bit of oil of needed.
- Place a filling ball on each dough circle, wrap the dough around the filling. Wet the edges by dipping your finger in water and running it around the edges to be sealed. Pinch to seal tightly, removing excess dough.
Fry the Pastry Balls
- Heat oil to 325°F in a deep fryer or heavy-bottomed pot over medium-low heat.
- Fry the balls in batches, stirring continuously for even cooking, until golden brown.
- Drain on paper towels.
