Lilva Kachori | Lilva Kachori Recipe (Tuvar Ke Dane Ki Khasta Kachori) | How to Make Lilva Kachori Gujarati Style | Gujarati Farsan Lilva Kachori | Lilwani Kachori | Crispy and Delicious Pigeon Pea Kachoris | Gujarati Lilwani Kachori Recipe | How to Make Khasta Kachori | Khasta Lilva Kachori Recipe | Here is a traditional recipe for green pigeon pea kachoris, which you can make and enjoy anytime. You can have them for breakfast or serve them at a party. Serve them with sweet and sour chutney, the recipe for which we have already shared on our blog. So, let's learn about the recipe for crispy and delicious pigeon pea kachoris.
Ingredients
For the dough:
2 cups all-purpose flour
1/4 cup ghee or oil
Salt to taste
Water (as needed)
For the filling:
1 cup fresh pigeon peas (green pigeon peas; with skin)
2–3 green chilies
1-inch piece of ginger
1–2 tablespoons fresh coriander leaves (finely chopped)
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon asafoetida
1/2 teaspoon garam masala
1/2 teaspoon amchur powder (dry mango powder) or lemon juice
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
Salt to taste
Oil for frying
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| Gujarati Style Crispy Lilva Kachori |
Instructions
Prepare the dough:
In a mixing bowl, combine the all-purpose flour, salt, and ghee/oil. Rub the mixture with your fingers until it becomes crumbly.
Gradually add water and knead into a soft, smooth dough. Cover it with a damp cloth and let it rest for 20–30 minutes.
Prepare the filling:
Grind the pigeon peas, green chilies, and ginger coarsely in a blender without adding any water.
Heat 1–2 teaspoons of oil in a pan. Add cumin seeds, fennel seeds, and asafoetida.
Add the ground pigeon pea mixture. Sauté for 2–3 minutes.
Add salt, red chili powder, coriander powder, garam masala, amchur/lemon juice, and chopped coriander leaves.
Cook until the mixture dries out and becomes fragrant. Let it cool completely.
To make the kachoris:
Divide the dough into lemon-sized balls.
Roll each ball into a small disc (about 2–3 inches).
Place a spoonful of the filling in the center. Bring the edges together and seal tightly, removing any excess dough.
Gently flatten each filled ball with your palms (do not press too hard, or the filling may ooze out).
To fry the kachoris:
Heat oil in a pan over medium heat.
Fry the kachoris over low to medium heat until golden brown and crispy on both sides.
Remove them to a paper towel to drain excess oil.
Serve hot with tamarind chutney, green chutney, or yogurt. This snack is especially popular during the winter months when fresh pigeon peas are available. Enjoy your homemade pigeon pea kachoris!
Also read:
Jaipur Special Kanda Kachori Recipe
Traditional Matar Kachori Recipe
Street Style Crispy Potato Kachori Recipe
Homemade Crispy Moong Dal Kachori Recipe
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