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Lilva Kachori is a popular Gujarati farsan made during the winter season when fresh green pigeon peas (lilva) are readily available in the market. This snack is crispy and offers a delightful blend of spicy, sweet, and tangy flavors. It is prepared using fresh lilva, peanuts, coconut, and aromatic spices. In this recipe, I will share an easy rolling technique for making kachoris in large quantities, along with the perfect ingredient ratios and foolproof tips to help you achieve market-style lilva kachori on your first attempt. Give it a try!
Key Tips for Making Crispy Lilva Kachori at Home:
- Perfect Stuffing
- The stuffing should have a balanced blend of spicy, sweet, and tangy flavors. It is made using lilva (green pigeon peas), peanuts, dry coconut, and common spices.
- To increase the stuffing quantity, you can mix green peas with lilva.
- Roasted besan (gram flour) is used to bind the stuffing. Alternatively, you can use gathiya powder or roasted chana dal powder. Adjust the spices to suit your taste.
- Kachori Dough:
- I use a combination of maida (all-purpose flour) and wheat flour for the dough. Maida adds crispiness and helps roll out a thin outer layer for the kachori.
- If you prefer, you can use only wheat flour, but add some rava (semolina) to maintain the crisp texture.
- For the best results, add ghee to the dough while kneading.
- Frying Tips:
- Fry the kachoris on a medium-low flame to ensure they turn out crispy.
- Serve them hot and crispy for the best taste.
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Recipe video
Lilva kachori recipe with tips and tricks | Gujarati lilva kachori | lili tuvar kachori
Ingredients
For kachori outer layer
- 1 cup maida - all purpose flour
- 1 cup wheat flour
- Salt to taste
- 4 tbsp ghee
- ½ cup water or as required
For stuffing
- 2 cups fresh tuvar dana - green pigeon peas
- 4-5 green chilli
- 1 inch ginger
- 3 tbsp green garlic - optional
- 4 tbsp oil
- ½ tsp cumin seeds
- 2 tbsp white sesame seeds
- Pinch of hing
- ¼ tsp turmeric powder
- Salt to taste
- ½ cup hot water
- 3 tbsp roasted gram flour - besan
- 2 tbsp cashews pieces
- 1 tbsp kismis pieces
- ½ cup coarsely crush peanuts
- ¼ cup desiccated coconut
- 1 tsp garam masala
- 2 tbsp sugar
- 1 tbsp lemon
- Chopped coriander leaves
- Chopped green garlic leaves
Other ingredient
- Oil for frying
For khatti-meethi amchur chutney
- 1 tbsp dry mango - amchur powder
- ½ tsp black salt
- ½ tsp kashmiri red chilli powder
- ½ tsp roasted cumin powder
- ½ tsp chaat masala
- ¼ cup jaggery
- 1 cup water
- 1 tbsp arrowroot - tapkir powder + water mixture
- 1 tsp watermelon seeds - optional
Instructions
For Kachori Dough
- In a mixing bowl, add 1 cup wheat flour, 1 cup maida, salt, and 4 tbsp ghee. Mix well. Gradually add water and knead into a tight and smooth dough. Cover and rest the dough for 15–20 minutes.
For Kachori Stuffing
- In a mixing bowl, add 2 cups fresh pigeon peas, 4–5 green chilies, 1-inch ginger, and 3 tbsp white part of green garlic. Mix well.
- In a small mixer jar, add the mixture in batches and coarsely crush it using pulse grinding. Keep it aside.
- Now, in a pan, add 4 tbsp oil, ½ tsp cumin seeds, 2 tbsp white sesame seeds, a pinch of hing, and ¼ tsp turmeric powder. Mix well.
- Add the coarsely crushed lilva mixture and sauté until it slightly changes color.
- Then add ½ cup hot water, cover, and cook the mixture until the tuvar dana is properly cooked. This takes around 7–8 minutes.
- Add 3 tbsp roasted gram flour and mix well.
- Now add 2 tbsp cashew pieces, 1 tbsp kishmish, ½ cup coarsely crushed peanut powder, ¼ cup desiccated coconut, 1 tsp garam masala, 2 tbsp sugar, and 1 tbsp lemon juice. Mix well.
- Turn off the stove, add chopped coriander leaves and chopped green garlic, and mix well.
- Let the stuffing cool down completely. When the mixture is slightly warm, make small-sized stuffing balls.
Making Lilva Kachori
- Divide the dough into three parts. Take one part of the dough and roll it into a large, thin sheet.
- Cut it with a round-shaped bowl. Prepare 8–9 kachori puris in 1 minute (refer to the video).
- On a flat surface, place 8 puris at some distance from each other. Apply some water around the edges. Then, place a kachori stuffing ball in the center.
- Make pleats and gather them into the center. Pinch and seal tightly.
- Similarly, shape the rest of them. On the other side, heat oil for frying on medium heat.
- Once the oil is hot, fry a few kachoris at a time until they are crispy and golden brown on all sides.
- Remove them using a slotted spatula and place them on a paper towel-lined plate to absorb excess oil.
- Serve hot or warm with chutney.
Making khatti-meethi amchur chutney
- In a pan, add amchur powder, black salt, red chilli powder, roasted cumin powder, chaat masala, jaggery and water. mix well.
- Place pan on gas and cook till jaggery is completely dissolved.
- Now in a bowl, add arrowroot (tapkir) powder and water. mix well and add mixture gradually into chutney.
- Immediately chutney starts thickness. Switch off the gas.
- Take chutney into a bowl and add watermelon seeds to it.
- Khatti-meethi chutney is ready.
Notes
- Use a small mixer jar to coarsely crush lilva dana.
- Coarsely crush lilva dana in the mixer jar using pulse grinding.
- Add slightly hot water so the dana absorbs it, cooks, and becomes soft.
- Roasted besan provides binding for the kachori stuffing. You can use crushed gathiya powder or roasted chana dal powder as an alternative.
- Roasted peanut powder enhances the taste and absorbs moisture from the kachori stuffing.
- Make stuffing balls while the mixture is slightly warm.
- You can add boiled and mashed potatoes if the stuffing does not bind properly.
- Adding maida gives a crispy texture to the kachori.
- If making kachoris with wheat flour, add some rava to the dough.
- Knead a tight dough for the kachori.
- Fry the kachoris on a medium-low flame.
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