lilva kachori recipe, how to make gujarati lilva kachori recipe

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gujarati lilva kachori recipe

lilva kachori is a delicious winter snack made with fresh tuvar (pigeon peas). these fresh tuvar beans are called as lilva in gujarati language and hence the name lilva kachori. this lilva kachori recipe gives you one of the best kachori with a flaky crisp crust and a soft, lightly spicy, sweet and tangy filling.

5 from 4 votes
total time:
50minutes

lilva kachori recipe with step by step pics. lilva kachori is a delicious winter snack made with fresh tuvar (green pigeon peas). these fresh tuvar beans are called as lilva in gujarati language and hence the name lilva kachori. this lilva kachori recipe gives you one of the best kachori with a flaky crisp crust and a soft, lightly spicy, sweet and tangy filling.

gujarati lilva kachori recipe

fresh tuvar is available during winters. you can make a simple shaak (sabzi), stuffed parathas with them or add them pulaos or rice. fresh tuvar is also added in the traditional undhiyu recipe. lilva kachori is a winter delicacy and popular in gujarat.

there are many variations in making the stuffing e.g like addition of fresh green peas or potatoes. whatever the variations, the stuffing has to be sweet, tangy and slightly spicy. the flavors and the taste of the fresh pigeon peas is felt in these kachoris.

gujarati lilva kachori recipe

making any kachori in the traditional way takes time. so do plan accordingly and make these tasty kachoris. if you love kachoris then there are few more similar recipes in regional indian cuisine like:

serve lilva kachori hot or warm with green chutney or saunth chutney or mint chutney.

lilva kachori recipe below:

gujarati lilva kachori recipe
5 from 4 votes
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gujarati lilva kachori recipe

lilva kachori is a delicious winter snack made with fresh tuvar (pigeon peas). these fresh tuvar beans are called as lilva in gujarati language and hence the name lilva kachori. this lilva kachori recipe gives you one of the best kachori with a flaky crisp crust and a soft, lightly spicy, sweet and tangy filling.
course snacks, starters
cuisine gujarati
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 13 kachoris
author dassana amit

ingredients (1 cup = 250 ml)

for kachori dough:

  • 1.5 cups all purpose flour (maida)
  • ½ teaspoon salt or add as required
  • 3 tablespoons oil
  • 6 tablespoons water

for green chili+ginger+garlic paste

  • 1 or 2 green chilies - chopped
  • 1 inch ginger or 1 teaspoon chopped ginger
  • 2 medium garlic cloves - chopped

for kachori stuffing:

  • 1.33 cup lilva (fresh pigeon peas, fresh tuvar beans) - 215 grams
  • 1 tablespoon oil
  • ½ teaspoon cumin seeds (jeera)
  • 1 pinch asafoetida (hing)
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder - optional
  • ½ teaspoon garam masala powder
  • 2 tablespoons chopped cashews
  • ½ tablespoons chopped raisins
  • ¼ cup chopped coriander leaves
  • 2 teaspoons sugar or add as required
  • 3 teaspoons lemon juice or add as required
  • salt as required

other ingredients:

  • oil for deep frying, as required

how to make gujarati lilva kachori recipe

making dough for gujarati lilva kachori:

  1. take 1.5 cup all purpose flour (maida) and ½ teaspoon salt or add as required. instead of taking only maida, you can also take half-half portion of both atta (whole wheat flour) and maida.

  2. add 3 tablespoons oil.

  3. with your fingertips mix the oil with the flour for a few minutes till you get a breadcrumb like texture in the flour.

  4. when this mixture is pressed, it should not break.

  5. add 6 tablespoons water in parts. mix and begin to knead the dough.

  6. knead to a a semi soft dough. the dough should not be soft like a chapati dough but slightly hard and slightly soft. cover the dough and let it rest for 30 minutes.

grinding lilva beans:

  1. rinse 1.33 cup lilva beans in water.

  2. add the lilva beans in a grinder jar or food processor.

  3. without adding any water grind to a semi coarse paste. 

  4. do not make a fine paste. while grinding, you can use the pulse option in your mixer-grinder. grind in short intervals of some seconds. stop mixie, scrape the sides and then grind again.

making green chili+ginger+garlic paste:

  1. in a mortar-pestle take 1 or 2 green chilies (chopped), 1 inch ginger (chopped) and 2 medium garlic cloves (chopped). note that garlic can be skipped. instead of garlic, you can also use green garlic chives.

  2. crush to a paste. keep aside. the paste can also be made in a small chutney grinder with the addition of 1 to 2 tablespoons water.

making stuffing for lilva kachori:

  1. heat 1 tablespoon oil in a frying pan. add ½ teaspoon cumin seeds.

  2. let the cumin seeds sizzle and splutter. keep the flame to a low.

  3. now add the crushed green chili+ginger+garlic paste and 1 pinch asafoetida.

  4. sauté on a low flame for some seconds till the raw aroma of garlic and ginger goes away.

  5. add the coarsely ground lilva beans. mix well. sauté for 3 minutes on a low flame.

  6. now add ½ teaspoon cumin powder, ½ teaspoon coriander powder (optional), ½ teaspoon garam masala powder and salt as per taste.

  7. mix very well and continue to sauté for 2 to 3 minutes. stir often so that the mixture does not stick to the pan.

  8. switch off the flame and add 2 tablespoons chopped cashews, ½ tablespoons chopped raisins and 2 teaspoons sugar or add as per taste.

  9. stir and mix everything very well.

  10. add ¼ cup chopped coriander leaves. some steamed and crushed green peas and mashed potatoes can be also added in the stuffing. grated coconut or crushed roasted peanuts can also be added.

  11. next add 3 teaspoons lemon juice or add as required. mix very well. 

  12. check the taste and add more salt, sugar or lemon juice if required. let this mixture cool completely. do note that both sugar and lemon juice can be added less or more as per your taste preferences.

  13. then make small balls from the mixture. you will get 12 to 13 balls. cover and keep aside.

assembling, shaping and making lilva kachoris:

  1. knead the dough again and pinch 12 to 13 balls. with your palms roll in neat balls and keep covered aside.

  2. take each dough ball and roll in to a circle having 5 to 6 inches diameter. keep the edges thin while rolling.

  3. place the stuffing ball in the center of the rolled dough and lightly flatten it.

  4. take the edges of the dough and begin pleating it as you do for stuffed parathas.

  5. pleat all the way through and bring the pleated edges on top at the center. press all the pleated edges.

  6. now gently flatten the pressed part. flattening the top part makes it easier while frying. if you want you can just press the edges on top and remove excess dough without flattening the top.

  7. make all kachoris this way. cover them with a cotton napkin or kitchen towel.

frying gujarati lilva kachoris:

  1. heat oil for deep frying in a kadai. keep the flame to a medium-low. 

  2. to check the temperature while frying, add a small piece of dough to the oil. if it comes slowly and steadily to the surface, then the kachoris are ready to be fried. gently slid the kachori in the hot oil.

  3. fry 4 to 5 kachoris or more depending on the size of the kadai. fry on medium-low flame.

  4. when one side is light golden, turn over the kachoris with a slotted spoon.

  5. turn again and continue to fry. while frying turn them often to get an even color.

  6. fry till the crust is crisp and golden.

  7. remove crispy fried kachoris with a slotted spoon.

  8. keep on kitchen paper towels for extra oil to be absorbed. this way fry all lilva kachoris on a medium-low flame.

  9. serve lilva kachori hot or warm with green chutney or coriander chutney or tamarind dates chutney.

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how to make gujarati lilva kachori recipe:

a) making kachori dough:

1. take 1.5 cup all purpose flour (maida) and ½ teaspoon salt or add as required. instead of taking only maida, you can also take half-half portion of both atta (whole wheat flour) and maida.

making gujarati lilva kachori recipe

2. add 3 tablespoons oil.

making gujarati lilva kachori recipe

3. with your fingertips mix the oil with the flour for a few minutes till you get a breadcrumb like texture in the flour.

making gujarati lilva kachori recipe

4. when this mixture is pressed, it should not break.

making gujarati lilva kachori recipe

5. add 6 tablespoons water in parts. mix and begin to knead the dough. knead very well. initially the dough might look sticky but continue to knead and all the water will be absorbed.

making gujarati lilva kachori recipe

6. knead to a a semi soft dough. the dough should not be soft like a chapati dough but slightly hard and slightly soft. cover the dough and let it rest for 30 minutes.

making gujarati lilva kachori recipe

b) grinding lilva beans:

7. rinse 1 and ⅓ cup lilva beans in water. i have removed them from their pods a couple of days before and had freezed them.

making gujarati lilva kachori recipe

8. add the lilva beans in a grinder jar or food processor.

making gujarati lilva kachori recipe

9. without adding any water grind to a semi coarse paste. do not make a fine paste. while grinding, you can use the pulse option in your mixer-grinder. grind in short intervals of some seconds. stop mixie, scrape the sides and then grind again.

making gujarati lilva kachori recipe

c) making green chili+ginger+garlic paste:

10. in a mortar-pestle take 1 or 2 green chilies (chopped), 1 inch ginger (chopped) and 2 medium garlic cloves (chopped). note that garlic can be skipped. instead of garlic, you can also use green garlic chives.

making gujarati lilva kachori recipe

11. crush to a paste. keep aside. the paste can also be made in a small chutney grinder with the addition of 1 to 2 tablespoons water.

making gujarati lilva kachori recipe

d) making kachori stuffing:

12. heat 1 tablespoon oil in a frying pan. add ½ teaspoon cumin seeds.

making gujarati lilva kachori recipe

13. let the cumin seeds sizzle and splutter. keep the flame to a low.

making gujarati lilva kachori recipe

14. now add the crushed green chili+ginger+garlic paste and 1 pinch asafoetida.

making gujarati lilva kachori recipe

15. sauté on a low flame for some seconds till the raw aroma of garlic and ginger goes away.

making gujarati lilva kachori recipe

16. add the coarsely ground lilva beans.

making gujarati lilva kachori recipe

17. mix well. sauté for 3 minutes on a low flame.

making gujarati lilva kachori recipe

18. now add ½ teaspoon cumin powder, ½ teaspoon coriander powder (optional), ½ teaspoon garam masala powder and salt as per taste.

making gujarati lilva kachori recipe

19. mix very well and continue to sauté for 2 to 3 minutes. stir often so that the mixture does not stick to the pan.

making gujarati lilva kachori recipe

20. switch off the flame and add 2 tablespoons chopped cashews, ½ tablespoons chopped raisins and 2 teaspoons sugar or add as per taste.

making gujarati lilva kachori recipe

21. stir and mix everything very well.

making gujarati lilva kachori recipe

22. add ¼ cup chopped coriander leaves. some steamed and crushed green peas and mashed potatoes can be also added in the stuffing. grated coconut or crushed roasted peanuts can also be added.

making gujarati lilva kachori recipe

23. next add 3 teaspoons lemon juice or add as required. mix very well. check the taste and add more salt, sugar or lemon juice if required. let this mixture cool completely. do note that both sugar and lemon juice can be added less or more as per your taste preferences.

making gujarati lilva kachori recipe

24. then make small balls from the mixture. you will get 12 to 13 balls. cover and keep aside.

making gujarati lilva kachori recipe

assembling, shaping and making kachoris:

25. knead the dough again and pinch 12 to 13 balls. with your palms roll in neat balls and keep covered aside.

making gujarati lilva kachori recipe

26. take each dough ball and roll in to a circle having 5 to 6 inches diameter. keep the edges thin while rolling.

making gujarati lilva kachori recipe

27. place the stuffing ball in the center of the rolled dough and lightly flatten it.

making gujarati lilva kachori recipe

28. take the edges of the dough and begin pleating it as you do for stuffed parathas.

making gujarati lilva kachori recipe

29. pleat all the way through and bring the pleated edges on top at the center.

making gujarati lilva kachori recipe

30. join and press all the pleated edges.

making gujarati lilva kachori recipe

31. now gently flatten the pressed part. flattening the top part makes it easier while frying. if you want you can just press the edges on top and remove excess dough without flattening the top.

making gujarati lilva kachori recipe

32. make all kachoris this way. cover them with a cotton napkin or kitchen towel.

making gujarati lilva kachori recipe

frying gujarati lilva kachoris:

33. heat oil for deep frying in a kadai. keep the flame to a medium-low. to check the temperature while frying, add a small piece of dough to the oil. if it comes slowly and steadily to the surface, then the kachoris are ready to be fried. gently slid the kachori in the hot oil.

frying - gujarati lilva kachori recipe

34. fry 4 to 5 kachoris or more depending on the size of the kadai. fry on medium-low flame.

frying - gujarati lilva kachori recipe

35. when one side is light golden, turn over the kachoris with a slotted spoon.

frying - gujarati lilva kachori recipe

36. turn again and continue to fry. while frying turn them often to get an even color.

gujarati lilva kachori recipe

37. fry till the crust is crisp and golden.

gujarati lilva kachori recipe

38. remove crispy fried kachoris with a slotted spoon.

gujarati lilva kachori recipe

39. keep on kitchen paper towels for extra oil to be absorbed. this way fry all lilva kachoris on a medium-low flame.

gujarati lilva kachori recipe

40. serve lilva kachori hot or warm with green chutney or coriander chutney or tamarind dates chutney.

lilva kachori recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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6 comments/reviews

  1. HARE KRISHNA
    Your recipes are awsome.earlier everything was available on the app.but now it is not working.it will relaunch again or not??? Because it was easy.

    • HARE KRISHNA. We could not maintain the app well because of technical issues. So we had to delete it.

  2. Wow. This reminds me of my childhood days, tempted to make for my kids

    • Thanks Trupti

  3. Hi dassana
    Am a big fan of ur recipes . ur passion for cooking is incredible. I religiously follow ur website. I want to tell u that , the layout of ur website is different this time. If we miss seeing ur website for a couple of days then we miss those recipes. It dosent display on ur site after 3-4 days. This issue was not there before ( some 7-8 months back it was gud the web layout was different).
    Kindly see to it.

    • Thanks Chandana for your kind words and appreciation. I will change the layout to show latest 5 recipes instead of current 2 posts. Hope this helps.

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