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Lila vatana ni kachori | How to make green peas kachori | Gujarati style kachori

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snack
Cuisine Indian
Servings 18 kachories


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

For stuffing

  • 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.