In a mixing bowl bring all the ingredient together except water, rub the oil into the flour gradually add the water to form a semi-stiff dough. A tight dough gives a good crust to the Vedhmi.
Let the dough rest for 30 minutes.
After the rest divide the dough into lemon sized balls.
In a mixer grinder or chopper coarsely grind the tuvar lilva. Take care not to crush them or make them mushy.
Heat the kadhai on medium flame.
Add oil, rai, jeera, asafoetida, curry leaves, sesame seeds. chilli, ginger, garlic, haldi in quick succession. Keep the flame low, taking care not to burn the spices.
Add cashews and raisins.
Add the ground tuvar lilva and salt.
Cook till done (around 7-10 minutes).
Add the grated potato.
Add sugar, lemon juice and garam masala.
Give it a good mix and remove from fire.
Allow it to cool.
Add the coriander leaves and the grated coconut.
Mix well.
Once cool form lemon sized balls from the mixture
You may shape the mix into Kachori or roll Vedhmi as preferred.
Deep fry the Kachories…
On a griddle dry roast the Vedhmi or fry them using very llittle oil as one fries stuffed parathas.
Serve hot with Khajoor-Imli Chutney.
