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Lilva kachori is traditional Gujarati farsan where the stuffing is made from fresh tuvar lilva dana (green pigeon peas) along with green peas, peanuts, and spices. The Kachori is slightly sweet, and slightly spicy, but 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 the perfect lilva kachori on the first attempt.
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Lilva kachori recipe | How to make Gujarati lilva kachori | lili tuvar kachori
Ingredients
For outer layer
- ½ cup maida - all purpose flour
- ½ cup wheat flour
- Salt to taste
- ¼ tsp sugar
- 2 tbsp oil
- ¼ cup + 3 tbsp Water or as required
For stuffing
- 1.5 cup fresh tuvar dana - green pigeon peas
- 1 inch ginger
- 4 chopped green chilli 3 tbsp peanuts
- 2 tbsp oil
- ¼ tsp cumin seeds
- 2 tsp white sesame seeds
- Salt to taste
- Pinch of baking soda
- 2 tsp sugar
- 1 tsp garam masala
- 1 tbsp chopped cashew nuts
- ¼ cup coriander leaves
- 1 tbsp lemon juice
Instructions
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 20-25 minutes.
For kachori stuffing
- Heat the oil in a pan on medium heat and add cumin seeds. Once they pop add sesame seeds and let them splutter.
- Then add coarsely ground mixture and mix well.
- Then add a pinch of baking soda and salt. Mix well.
- Cover and cook for 7-8 minutes or till the lilva get cooked.
- Then add garam masala, sugar, cashews and coriander leaves. mix well
- Turn off the stove and add lemon juice to it.
- 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 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 on 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 and 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 keep their paper towel-lined plate to absorb the excess oil.
- Serve them hot or warm with chutney.
Notes
- Make smooth and semi-stiff kachori dough.
- Grind the lilva and peas into a coarse mixture.
- apply water on the sides of rolled puri, so kachori is sealed properly.
- fry kachori on medium-low heat.
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