Tuvar Kachori Recipe: With the onset of winter in Nimar region of MP, Tuvar pods become available in the market at cheap prices. In the rural areas of Burhanpur district, people like to make Kachori of Toor grains and taste it with breakfast or tea during cold days. This crispy, spicy and nutritious dish is not only delicious. It is also considered beneficial in cold and cough.
When the Local 18 team talked to local women, Phula Bai, who makes Kachori, said that this traditional dish is a part of the culture of Nimar. “Kachori is made in every house as soon as the pod of Tur arrives. It tastes so delicious. Everyone likes it, children and old alike. It can be easily prepared at home in 3 hours.
Kachori rich in protein
There is a craze for Toor Daane Kachori in Nimar region because it is cheap and nutritious. Tur grains are rich in protein, which provides energy in winter. According to the women, the most fun part is bringing fresh pods from the market and extracting the seeds. Phula Bai said, “We also make it for festivals or for guests. The masala is so spicy and tasty that after eating it once, you feel like eating it again.” In the local markets, Tuvar Phalli is available for Rs 50-60 per kg, which makes 20-25 Kachoris.
Easy method of making Toor Daane Kachori at home
If you also want to try this special Kachori of Burhanpur at home, then follow Phula Bai’s advice. Ingredients (for 10-12 Kachoris): 1 kg Toovar Phalli (200 grams after removing seeds), 250 grams flour, 2 teaspoons cumin, 4-5 green chillies, 1 handful coriander leaves, salt as per taste, 1 teaspoon turmeric, oil for frying.
1. Prepare tuvar daan: Peel the tuvar pod and take out the seeds. Wash them thoroughly and grind them coarsely in a mixer. Add cumin, finely chopped green chillies, coriander, turmeric, salt and a little oil to the ground grains and fry on medium flame. When the masala dries and becomes spicy, let it cool. Your stuffing masala is ready.
2. Knead the flour dough: Add salt, some oil and water to flour and knead a soft dough. Cover it and keep it for 1-2 hours, so that it swells.
3. Tie Kachori: Take a ball of dough, flatten it on your palm. Fill 1 spoon masala in the centre, close the edges and make a round ball. Flatten by pressing gently.
4. Fry and serve: Heat oil in a pan (medium flame). Add the kachoris and fry until they become golden-crisp (5-7 minutes). Take out and keep on paper so that the oil gets absorbed. Serve with tea or curd.
This recipe is not only delicious but also good for digestion in winters. Phula Bai advised, “Do not fry the masala too much, otherwise it will become bitter. Make it from fresh toor only.” The fragrance of Kachori in the streets of Burhanpur makes winter more enjoyable.
