Gujarati Lilva ni Kachori Recipe:

Gujarati lilva ni kachori is the most delicious recipe made of pigeon peas (Lili tuver) and some indian spices. Tuver ni kachori or Lilva ni Kachori is a much treasured Gujarati snack made from fresh tuver or frozen tuver. In India in winter season you can find fresh green tuver. There are so many childhood memories of collecting Tuver, making varieties of snacks from them and it was so much fun.

The outer layer of these kachoris is crispy yet flaky. Here I have used mixture of whole wheat flour. But traditionally only all purpose flour is used.

The stuffing has full flavor of lilva along with slight nutty taste from cashew, raisin and sesame seeds. Also the balanced flavor of sweet and tangy comes from sugar and lemon juice. For the spicy flavor only green chilies are used, so adjust them accordingly as per your liking.

I do love tuver Lilva kachori because it is made of fresh tuver lentil. In my this recipe, i have used frozen tuver dana instead of fresh tuver. After moving into states, it is hard to get fresh tuver. If you don’t have access to fresh tuvar, you can find frozen tuvar at many Indian grocery stores that will work just as well.

Kachori are a type of fried Indian snack with many different variations found throughout India. Tuvar lilva kachori is very much a Gujarati version of this snack.

Tips of Making Lilva Kachori:

• When you make Tuver Lilva Kachori, crust is everything. You have to get the oil to just the right temperature so that it is ready when it starts to brown on the outside.
• Make sure when you knead the dough it’s perfect. When you roll the dough, it shouldn’t be too thick or too thin. If it’s too thick it won’t cook properly.
• When you make the balls make sure to pinch the seal tight enough so it won’t open up when you fry it.

What are the Alternations?

• Some people make Tuver Lilva by adding some green peas too. I don’t like green peas in my lilva kachori so, i only make from Tuver lilva.
• Traditionally Kachori is made of green garlic but here it’s hard to get so i always use regular garlic.
• Some people like to add baking soda. It’s up to you if you like to use. I personally don’t use it.
• Some people like to add boiled potato in this so potato can bind the stuffing. I don’t use because potato absorb the spices.

Gujarati Lilva ni Kachori Recipe

5 from 1 vote

Recipe by Shruti Naik Course: Snacks

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

300

kcal

Total time

50

minutes

Gujarati lilva ni kachori is the most delicious recipe made of pigeon peas (Lili tuver) and some indian spices. Tuver ni kachori or Lilva ni Kachori is a much treasured Gujarati snack made from fresh tuver or frozen tuver. In India in winter season you can find fresh green tuver. There are so many childhood memories of collecting Tuver, making varieties of snacks from them and it was so much fun.

Ingredients

• For Dough:

• 1 cup all purpose flour or whole wheat flour

• carom seeds

• 1 tsp salt

• 2 to 3 tbsp oil

• For The Stuffing :

• 1 cup Fresh or Frozen Tuver dana (fresh Lentil)

• 3 to 4 Green chili

• 1 small Ginger

• 3 to 4 garlic clove

• 1 tbsp whole cumin seeds

• 1 tbsp sesame seeds

• 1 tbsp fennel seeds

• dry red chili (1 piece in broken)

• 1 small cinnamon stick

• 2 tbsp oil

• 1 tsp cumin seeds

• salt to taste

• turmeric

• garam masala (optional)

• 2 tbps sugar

• lemon juice

• raisins

• cashews

Directions

• Make the dough. In a large bowl, mix flour, carom seeds and salt
• Add oil or ghee to the flour. Use your fingers to incorporate the ghee into the flour, breaking up any large clumps of oil. You have enough oil and it is incorporated enough if when you grab a fistful of the dough, it will hold its shape when you let go.
• Knead the dough, adding water as needed, a couple of tablespoons at a time to form a soft, but not sticky dough. Stop kneading as soon as the dough is formed and shape into a log. Brush a tiny bit of ghee onto the dough.
• Cover the dough with a bowl or damp towel and set aside for 30 minutes.
• While the dough is resting, make the filling. In a food processor, add the chilies, ginger, and garlic. Pulse until they are chopped very finely (as finely as possible in your food processor without adding water). Add the green tuvar (pigeon peas) and pulse until you have a coarsely ground mixture.
• In a small pan add whole carom seeds, sesame seeds, fennel seeds, cinnamon stick and dry red chili. Roast them for few minutes. Once it cool down, grin it in a powder form.
• In a pan add some oil. When the oil gets hot add cumin seeds, asafetida and the powder we got ready.
• Saute this for few second and add the grind tuver. Add salt to taste in this and turmeric. Let this cook for few minutes. Add cashews and raisin in this.
• you will see the color changed little bit which means tuver has cooked well.
• 10. Add sugar and lemon juice. Mix it well. Turn off the stove and let the mixture cool down.
• 11. When the mixture is cool down, make small balls from this and keep it aside.
• 12. Now taka small ball of dough. Roll in not too thick or thin puri. Put the stuffing and tight seal the dough.
• 13. Repeat the process. Other side heat the oil. Once the oil heat properly, start frying the kachoris on small medium flame.
• 14. Fry until they turned golden crispy and flaky.
• 15. Serve with chutneys or Tea.

Notes

• If you are looking for Healthier version, you can airfry these kachoris too.