Lilva Kachori Recipe – A cherished traditional snack from the heart of Gujarat, Lilva Kachori is a flavorful farsan that showcases the vibrant and earthy taste of fresh tuvar lilva dana, also known as green pigeon peas. These kachoris are typically relished during the winter and monsoon months, as the seasonal lilva is at its freshest and most aromatic during this time. The outer crust is crisp and golden, while the inner filling is a savory blend of crushed pigeon peas, aromatic spices, ginger, green chilies, and a hint of sweetness.
Whether served hot with tamarind chutney or paired with a cup of masala chai, Lilva Kachori is the perfect teatime indulgence that brings warmth and nostalgia with every bite. Rooted deeply in Gujarati culinary tradition, it remains a beloved favorite during festive gatherings, family get-togethers, or simply as a cozy treat on a rainy day.
The outer crust of lilva kachori is beautifully golden, offering a satisfying crunch with each bite, followed by a delicate flakiness that melts in the mouth. For the dough, I’ve used a blend of whole wheat flour and all-purpose flour, which strikes a perfect balance between health and texture. Traditionally, however, the recipe relies solely on maida (all-purpose flour) to achieve that quintessential flaky pastry-like finish. The combination I use offers a slightly more wholesome take while maintaining the signature crispiness.
The stuffing is truly the soul of these kachoris—it bursts with the rich, earthy flavor of lilva, or green pigeon peas. To elevate this base, I add crushed peanuts and sesame seeds, which introduce a subtle crunch and nutty aroma that complements the natural sweetness of the lilva. The flavors are harmoniously balanced: a hint of sweetness from sugar, a touch of tang from freshly squeezed lemon juice, and a mild kick from finely chopped green chilies. The chilies are the sole heat component, so feel free to adjust the quantity to match your spice preference.
In cases where you have a smaller amount of lilva, you can easily stretch the filling by incorporating green peas. Their similar texture and mild taste blend well with the rest of the ingredients, and the result remains equally delicious. In fact, this stuffing is so versatile that I often find myself repurposing it in other Gujarati dishes. For instance, I use fresh tuvar dana in vaghareli khichdi for an added bite, or in ringan dana nu shaak—a comforting brinjal and tuvar curry. Occasionally, I even use the same lilva mixture to prepare stuffed parathas for a hearty breakfast or brunch.
Whether served as a festive snack or a monsoon treat with hot tea, lilva kachori is a nostalgic dish that carries the warmth of Gujarati kitchens. It showcases the ingenuity of regional cooking—taking simple, seasonal ingredients and turning them into something truly memorable.
Ingredients Required for Stuffing:
- 1¾ cups Fresh Tuvar Dana (Green Pigeon Peas or Lilva): These tender green pigeon peas are the star ingredient of this dish, bringing a vibrant and earthy flavor. Use freshly shelled ones for the best taste.
- 1-inch piece of Fresh Ginger, roughly chopped: Adds a subtle warmth and pungency to balance the richness of the stuffing.
- 3–4 Green Chilies, roughly chopped: For that fiery kick—adjust the number based on your spice preference.
- 3 tablespoons Raw Peanuts: Coarsely ground or crushed, they contribute a lovely crunch and a nutty undertone to the filling.
- 2 tablespoons Cooking Oil: Used for sautéing the spices and enhancing the overall texture and aroma.
- ¼ teaspoon Mustard Seeds: They crackle in hot oil and bring a mild bitterness and earthy depth to the masala.
- 2 teaspoons White Sesame Seeds: These tiny seeds offer a pleasant nuttiness and a light crunch to the stuffing.
- Salt to Taste: Essential for balancing all the flavors.
- 2 teaspoons Sugar: A touch of sweetness brings contrast and highlights the flavors of lilva and spices.
- 1 teaspoon Garam Masala Powder: A warm spice blend that lends complexity and depth to the stuffing.
- 1 tablespoon Chopped Cashew Nuts: Adds a subtle richness and buttery crunch, elevating the texture of the filling.
- ¼ cup Finely Chopped Fresh Coriander Leaves (Cilantro): Infuses freshness and a herbal aroma that brightens the mixture.
- 1 tablespoon Fresh Lemon Juice: A splash of citrus to balance the sweetness and spice with a tangy zing.
Ingredients Required for the Dough:
- ½ cup All-Purpose Flour (Maida): Traditionally used for kachoris to provide a soft yet flaky outer shell.
- ½ cup Whole Wheat Flour (Chapati Atta): Blended with maida to give a slightly wholesome texture and boost nutritional value.
- ¼ teaspoon Sugar: Just a hint, it helps in achieving a well-rounded flavor in the dough.
- Salt to Taste: Enhances the dough’s flavor and balances the mild sweetness.
- 2 tablespoons Oil: Rubbing the oil into the flour ensures a tender and flaky crust once fried.
- ¼ cup + 2 tablespoons Water (or as needed): Added gradually to knead a smooth and semi-soft dough that’s pliable yet firm enough for shaping.
Step By Step Photo Instructions:
1) Begin by taking fresh tuvar dana, also known as lilva or green pigeon peas, and add them to the jar of a food processor. Along with it, add a generous amount of peeled ginger, green chilies (adjust as per your spice preference), and a handful of raw peanuts. These ingredients together will create a flavorful, mildly spicy base for the stuffing.
2) Grind it coarsely. Instead you can use mixer grinder and pulse it to get coarse texture. Make sure not to grind completely because we do not want paste.
3) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
4) Immediately add sesame seeds (til) to the pan. These will start to pop within a few seconds. Stir them quickly to prevent burning, as sesame seeds tend to brown rapidly.
5) Now, add the freshly ground lilva mixture to the pan along with salt to taste. Mix thoroughly to coat the peas and spices with the tempered oil.
6) Cover the pan partially and cook the mixture on medium-low heat, stirring occasionally to ensure even cooking and to prevent sticking at the bottom. You’ll notice the mixture will start releasing some moisture from the peas.
7) Continue to cook for about 7 to 8 minutes, or until the lilva becomes tender. As the peas cook, the moisture should evaporate, and the mixture will begin to dry out slightly, becoming more cohesive.
8) Once the mixture is cooked and relatively dry, stir in a spoonful of sugar to balance the spice, a pinch of garam masala for warmth, a handful of broken cashew nuts for texture, and freshly chopped coriander leaves for a burst of freshness.
9) Mix everything thoroughly and let it cook for another minute or so, just to allow the flavors to meld together. Then turn off the heat.
10) Finally, squeeze in the juice of half a lemon or lime to brighten up the flavors and give the stuffing a refreshing tang. Mix well one last time and allow the prepared lilva stuffing to cool completely before using it for kachoris or any other dish.
11) While it is cooling, let’s make the dough for outer covering. Take both flours (all purpose flour and whole wheat flour), sugar and salt in a bowl.
12) Mix well.
13) Drizzle oil.
14) Using your fingertips, rub the oil into the flour until the mixture resembles coarse breadcrumbs. This step helps develop flakiness in the crust.
15) Gradually add water in small amounts and knead into a smooth, semi-soft dough. Cover the dough with a moist cloth and allow it to rest undisturbed for 15 to 20 minutes, giving it time to soften and absorb the moisture.
16) Once rested, knead the dough again briefly to make it smooth. The stuffing should now be cool enough to handle. Divide the dough into 12 even-sized portions and roll them into smooth balls. Gently flatten each ball between your palms.
17) Take one disc at a time and roll it out into a small circle about 3–4 inches in diameter.
.18) Spoon about 2 to 3 tablespoons of the filling into the center of the rolled-out dough circle.
19) Make the pleats and gather them in the center. Pinch it to seal it tightly. Repeat the same and shape the rest of them.
20) Once you’re almost done shaping all the kachoris, start heating oil in a deep pan or kadai over medium flame. The oil should be moderately hot—not too hot like for pakoras, as that causes the kachoris to develop tiny bubbles on the surface. Gently slide a few kachoris into the hot oil.
21) Fry them patiently, turning occasionally, until they turn golden brown and crisp on all sides. Adjust the flame as needed to maintain a consistent oil temperature throughout the frying process.
22) Once fried, lift them out using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Continue frying the remaining kachoris in batches.Enjoy them hot or warm. They taste good even if they get cool down.
Serving suggestion:
These flavorful lilva kachoris are best enjoyed with a side of vibrant green chutney and sweet-tangy tamarind-date chutney, creating a perfect balance of flavors. You can serve them as a traditional Gujarati farsan—an appetizer or accompaniment to the main meal—especially during festive occasions or family gatherings. They also make a delightful standalone snack or starter for parties. Pair them with a steaming cup of masala chai or freshly brewed coffee for a satisfying tea-time treat. Whether served warm at brunch or as an evening munchie, lilva kachoris never fail to impress with their crisp texture and flavorful stuffing.
