Lilva kachori

Name: Lilva kachori
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 1.5 cups all purpose flour ((maida)); ½ teaspoon salt (or add as required); 3 tablespoons oil; 6 tablespoons water; 1 or 2 green chilies (- chopped); 1 inch ginger (or 1 teaspoon chopped ginger); 2 medium garlic cloves (- chopped); 1.33 cup green pigeon peas; 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); oil (for deep frying, as required)

41 steps

Prep:30minCook:20min

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.

Updated at: Wed, 16 Aug 2023 22:01:14 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories142.7 kcal (7%)

Total Fat6.5 g (9%)

Carbs18.2 g (7%)

Sugars1.7 g (2%)

Protein3.3 g (7%)

Sodium154.6 mg (8%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Instructions

making dough for lilva kachori

Step 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.

Step 2

Add 3 tablespoons oil.

Step 3

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

Step 4

When this mixture is pressed, it should not break.

Step 5

Add 6 tablespoons water in parts. Mix and begin to knead the dough.

Step 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

Step 7

Rinse 1.33 cup lilva beans in water.

Step 8

Add the lilva beans in a grinder jar or food processor.

Step 9

Without adding any water grind to a semi coarse paste.

Step 10

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:

Step 11

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.

Step 12

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

Step 13

Heat 1 tablespoon oil in a frying pan. Add ½ teaspoon cumin seeds.

Step 14

Let the cumin seeds sizzle and splutter. Keep the flame to a low.

Step 15

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

Step 16

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

Step 17

Add the coarsely ground lilva beans. Mix well. Sauté for 3 minutes on a low flame.

Step 18

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

Step 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.

Step 20

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

Step 21

Stir and mix everything very well.

Step 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.

Step 23

Next add 3 teaspoons lemon juice or add as required. Mix very well.

Step 24

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.

Step 25

Then make small balls from the mixture. You will get 12 to 13 balls. Cover and keep aside.

shaping and making lilva kachori

Step 26

Knead the dough again and pinch 12 to 13 balls. With your palms roll in neat balls and keep covered aside.

Step 27

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

Step 28

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

Step 29

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

Step 30

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

Step 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.

Step 32

Make all kachori this way. Cover them with a cotton napkin or kitchen towel.

frying lilva kachori

Step 33

Heat oil for deep frying in a kadai. Keep the flame to a medium-low.

Step 34

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.

Step 35

Fry 4 to 5 kachori or more depending on the size of the kadai. Fry on medium-low flame.

Step 36

When one side is light golden, turn over the kachori with a slotted spoon.

Step 37

Turn again and continue to fry. While frying turn them often to get an even color.

Step 38

Fry till the crust is crisp and golden.

Step 39

Remove crispy fried lilva kachori with a slotted spoon.

Step 40

Keep on kitchen paper towels for extra oil to be absorbed. This way fry all lilva kachori on a medium-low flame.