Lila vatana (green peas) kachori is a spicy deep-fried snack made with sweet, slightly spicy, but absolutely tasty green peas stuffing. It is easy to prepare and served with, Green Chutney, and tomato sauce. It is crispy, absolutely tasty and liked by all age groups. I share the perfect ingredient ratio and a few no-fail tips to help you to make perfect kachori on the first attempt. Do try this and enjoy its mouth-watering taste along with friends and family!
- Firstly, the stuffing is slightly spicy, sweet and sour. It is made with green peas and regular spices. you can alter the filling according to your preference.
- I use a combination of maida and wheat flour for kachori dough. You can make it with only wheat flour or maida. moreover, kachoris are perfect when oil is added while kneading dough.
- fry kachoris on medium flame else they will not be crispy.
- Kachori tastes great when served hot and crispy.
Lila vatana ni kachori | How to make green peas kachori | Gujarati style kachori
For outer layer
- 1 cup maida all purpose flour
- 1 cup wheat flour
- Salt to taste
- ¼ tsp sugar
- 4 tbsp oil
- ½ cup Water or as required
- 2 cup green peas
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 tbsp white sesame seeds
- 2 tbsp or 4-5 green chilli paste
- 1 tsp ginger paste
- Salt to taste
- 3 tbsp crushed peanuts
- 1 tsp garam masala
- 2 tbsp sugar
- 2 tbsp lemon juice
- 1 medium size boiled potatoes
- ¼ cup coriander leaves
- Other ingredient
- Oil for deep frying
For kachori dough
- In a mixing bowl, add maida, salt, and ghee. mix well. Add water gradually and knead a tight and smooth dough.
- Cover and rest the dough for 15 minutes.
For kachori stuffing
- Heat the oil in a pan on medium heat and add cumin seeds. Once they pop add sesame seeds, green chili paste, and ginger paste. Sauté it.
- Then add coarsely ground green peas mixture and mix well.
- Cover and cook for 5-7 minutes or till the green peas get cooked.
- Then add crushed peanut, garam masala, sugar, and lemon juice. Mix well.
- Now grate 1 medium size boiled potato and some coriander leaves. mix well
- Turn off the and let the stuffing cool down completely.
- When the mixture is cool down, make a small size stuffing ball.
Making Lilva Kachori
- Knead the dough one more time to make it smooth, divide it into equal portions, make smooth balls and flatten it between your palms to make the discs.
- Roll one puri into a 3-4 inch diameter circle. Apply some water to the sides of the puri.
- Put one portion of stuffing into the center, make pleats and gather them into the center, pinch it and seal it tightly.
- Similarly, shape the rest of them, or you can fold kachori into another shape. (refer to video)
- on the other side heat the oil for frying on medium heat.
- Once the oil is hot fry a few at a time till they are crispy and golden brown from all sides.
- Remove them using a slotted spatula and keeptheirm paper towel-lined plate to absorb the excess oil.
- Serve them hot or warm with chutney.
- Make smooth and semi-stiff kachori dough.
- Grind the green peas into coarse mixture.
- apply water on sides of rolled puri, so kachori is seal properly.
- fry kachori on medium-low heat.