Cooking Mode: Gujarati Lilva Kachori

Step 1 of 4

Knead all-purpose flour, 2 tbsp hot oil, salt, and water into a smooth, stiff dough; rest for 20 minutes.

Step 2 of 4

Coarsely crush fresh pigeon peas and sauté in a pan with cumin, fennel, ginger paste, chopped green chilies, lemon juice, sugar, and salt; set aside as filling.

Step 3 of 4

Divide dough into small portions, roll out flat, place filling in the center, and seal tightly into smooth balls.

Step 4 of 4

Deep-fry on low-medium heat for 10-12 minutes until golden brown and flaky; serve hot with green chutney.