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.

Likva Ni kachori is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Lilva Ni kachori is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have tuvar kachori using 19 ingredients and 6 steps. Here is how you can achieve that.

✅ Ingredients: 

– fresh or frozen Tuver (pigeon peas)

– garlic ginger paste 

– small size boiled potato 

– green chili paste 

– oil 

– garam masala 

– sesame seeds 

– cashew raisin 

– salt 

– baking soda 

– sugar 

– lemon juice 

– cilantro

For Dough:

– 11/2 cup of all purpose flour or whole wheat flour

– salt 

– lemon juice 

– oil 

– water

☑️ Method:

1. Prepare the Dough!

Take 11/2 cup of all purpose flour. Add some salt and 2 tbsp of oil. Mix all dry ingredients. Add few drops of lemon juice.

➡️ Note: Note: Adding lemon drop can make the Kachori flaky and without making and puff on the Kachoris.

For Stuffing: 

1. If you are using fresh tuver lilva clean them first. You can use frozen too. In a small chopped add ginger, garlic and green chilies. 

2. Crush them and add tuver lilva. Crush these lilva with this garlic, chilies and ginger. ➡️ Note: crushing lilva with this can blend all spices together nicely. 

3. In a pan add some oil. Add sesame seeds. Add asafetida and add the crushed lilva. Cook this until the color changes. 

4. Add some salt and cover it. Keep stirring in between and cook for 3 to 5 minutes. Add cashews and raisin. 

5. Add garam masala, sugar and lemon juice. Mix all the spices well and turn off the flame. Let it cool down and make small size of balls.

6. Now take the small medium size of dough and by your fingers and palm make it round from edges. You don’t need to roll it. 

7. Put the stuffing ball in the middle of this dough and cover it from all edges. You will see there is no extra dough and the Kachori will be so soft and round.

8. Turn the flame on to deep fry this kachoris. When the oil started heating up, deep fry all these kachoris until they turned out golden crispy.

9. When it’s completely done. Serve this hot farsan style Kachoris with cup of masala kadak Chai and Green Chutney.

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