Enjoy Exquisite Flavors and Irresistible Taste of

Lilva Kachori

Lilva kachori derives its name from fresh pigeon peas, known as lilva, which appear briefly in winter. The Lilwa version offers a delightful mix of sweet and salty flavors with earthy undertones.

Why People Call it Lilva Kachori?

For stuffing 1 cup - Toovar dana or lilva (Green pigeon peas) 1 cup - Green peas ½ tbsp - Ginger paste 1 tbsp - Green chili paste 3 tbsp - Peanuts 2 tbsp - Oil ¼ tsp - Asafoetida (Hing) ¼ tsp - Mustard seeds ½ tsp - Turmeric powder ¼ cup - Chopped coriander 1 tbsp - Lemon juice ½ tbsp - Sugar Salt as per taste Oil - For Deep-frying For kachori 1 cup - Maida (plain flour / all-purpose flour) 2 ½ tbsp - Ghee (melted) A pinch of salt


In a bowl, mix 1 cup plain flour, 2 ½ tbsp ghee, and salt. Rub to form breadcrumbs. Knead into a soft dough with water. Let it rest.

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Step -1

Blend 1 cup of toovar dana, 1 cup of green peas, and 3 tbsp of peanuts in a blender until coarse. Set it aside.

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Step -2

Heat 1 tbsp oil in a nonstick pan. Add ¼ tsp mustard seeds, ¼ tsp hing, ½ tsp turmeric powder, ½ tbsp ginger paste, and 1 tbsp green chili paste. Saute on medium heat for 30-40 seconds.

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Step -3

Add the blended toovar and green peas mixture to the pan. Cook for 6-7 minutes, stirring occasionally. Mix in chopped coriander, lemon juice, sugar, and salt to taste.

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Step -4

Stir well and cook for 1 minute on medium flame. Turn off the flame and let it cool.

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Step -5

Divide the dough into 12 equal parts. Take one portion and roll it into a circle without using any flour for rolling.

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Step -6

Fill the center of each rolled portion with stuffing, seal tightly by pinching in the center. Repeat for all kachoris.

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Step -7

Heat oil in a large bowl for deep-frying on medium flame. Fry kachoris on low flame until golden brown from all sides.

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Step -8

Let the fried kachoris cool and serve with green garlic chutney.

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Step -9

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