Lilva ni 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.

INGREDIENTS of Lilva Kachori 

Outer layer

  • ½ cup maida
  • ½ cup wheat flour
  • Salt to taste
  • ¼ tsp sugar
  • 2 tbsp oil
  • ¼ cup Water

For stuffing

  • 1.5 cup fresh 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 
  • baking soda
  • 2 tsp sugar
  • 1 tsp garam masala
  • 1 tbsp chopped cashew nuts
  • ¼ cup coriander leaves
  • 1 tbsp lemon juice

How to Make Lilva Kachori 

  • Add maida, salt, and ghee in a bowl. Add water gradually and knead smooth dough.
  • Rest dough for 30 minutes.
  • Heat the oil in a kadhai and add cumin seeds.
  • Once they pop add sesame seeds.
  • Add coarsely ground mixture and mix well.
  • Add a pinch of baking soda and salt. Mix well.
  • Add garam masala, sugar, cashews, and coriander leaves.
  • Turn off the stove and add lemon juice to it.
  • When the mixture is cool down, make a small size stuffing ball.
  • Knead the dough one more time to make it smooth, divide into equal portions, make smooth balls and flatten between your palms to make the discs.
  • Roll one puri and put one portion of stuffing into the center, make pleats and gather them into the center, pinch it and seal it tightly.
  • Once oil is hot fry a few at a time till they are crispy and golden brown.
  • Keep the paper towel-lined plate to absorb the excess oil.
  • Serve them hot with chutney.


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