- Yield: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 11233 kcal
- Carbohydrate Content: 384.87 g
- Cholesterol Content: 488 mg
- Fat Content: 1074.18 g
- Fiber Content: 59.5 g
- Protein Content: 77.3 g
- Saturated Fat Content: 256.219 g
- Serving Size: 1
- Sodium Content: 4948 mg
- Sugar Content: 37.38 g
- Trans Fat Content: 12.105 g
Lilva Kachori
Lilva Kachori is one of the famous Gujarati snacks which is widely made and eaten during the winter season. It is made from fresh tuver (Pigeon pea). Lilva Kachori is filled with pigeon pea, green peas, and mashed potatoes. It’s the best appetizer to serve for breakfast or party. Winter is a season to keep yourself healthy and fit. For my family, I made lots of food dishes of fresh vegetables, which not only tasty but also full of nutritious. Lilva Kachori is one of them. To make this delicious and healthy Gujarati snacks and make your friend and family happy. Follow these steps to make it.
Ingredients of Lilva Kachori Recipe
- For the Kachori
- Whole wheat flour - 3 Cups
- Semolina - 2 Tablespoons
- Salt - 1 Teaspoon
- Warm ghee - 1 Cup
- Oil for deep frying - 4 Cups
- Water to knead the dough - 2 Cups
- For the Filling
- Lilva (Pigeon pea) - 2 Cups
- Carom seeds (Ajwain) - 1 Teaspoon
- Cumin seeds - 2 Teaspoons
- Turmeric powder - 1 Teaspoon
- Asafoetida - 1 Teaspoon
- Red chilli powder - 1 Tablespoon
- Salt - 1 Teaspoon
- Lemon juice - 1 Tablespoon
- Ginger chilli paste - 2 Tablespoons
- Sugar - 2 Tablespoons
How to Make Lilva Kachori
For the Kachori:
Step 1: In a bowl, sieve the flour and add salt, semolina, ghee and mix them well.
Step 2: Now, knead the dough using the required water into a firm dough. Ensure the dough should not be more soft and hard.
Step 3: Cover the dough with wet cloth and keep aside for 10-15 minutes.
For the Stuffing:
Step 1: In a blender, add tuvar seeds and crush them.
Step 2: In a flame add 2 tablespoon oil and once is heated add asafoetida, cumin seeds, carom seeds and once it crackles, add crushed tuvar to it.
Step 3: Then add ginger-chili paste, turmeric powder, salt, lemon juice, sugar, red chili powder, ajwain and mix them well.
Step 4: Cook the mixture for 5-10 minutes, once it’s cooked well remove the pan from the flame and keep aside to cool.
Making of Kachori:
Step 1: Now, take the dough and divide them into small balls and roll out small puris.
Step 2: Then, take a spoon of tuvar filling and add it on the puri and fold the dough over the filling to form a round ball and apply a little water to the puri edges and seal the edges properly.
Step 3: In a deep frying pan, heat the oil on MEDIUM heat and deep fry the kachoris on MEDIUM-HIGH heat till golden brown.
Step 4: Remove it on the absorbent paper to excess the oil.
Step 5: Serve hot lilva kachori with green chutney and sweet tamarind chutney.
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