-: Lilva Kachori Recipe :-

The stuffing is created with fresh tuvar lilva dana, or green pigeon peas, in this classic Gujarati farsan. This snack is ideal for the winter and monsoon seasons. These kachoris have a crispy yet flaky outer layer. I used a combination of whole wheat flour and all-purpose flour in this recipe. However, all-purpose flour is traditionally used.


  • 1 ¾ cup Fresh tuvar dana (Green pigeon peas or lilva)
  • 1 inch Ginger roughly chopped
  • 3-4 Green chilies roughly chopped
  • 3 tablespoons Peanuts
  • 2 tablespoons Oil
  • ¼ teaspoon Mustard seeds
  • 2 teaspoons Sesame seeds
  • Salt to taste
  • 2 teaspoons Sugar
  • 1 teaspoon Garam masala
  • 1 tablespoon Cashew nuts chopped
  • ¼ cup Cilantro or coriander leaves
  • 1 tablespoon Lemon juice

For outer covering:

  • ½ cup All-purpose flour (Maida)
  • ½ cup Whole wheat flour (Chapati atta)
  • ¼ teaspoons Sugar
  • Salt to taste
  • 2 tablespoons Oil
  • ¼ cup + 2 tablespoons Water

Prepare the stuffing and dough as follows:

  • Using a food processor or grinder, coarsely grind the tuvar lilva, ginger, green chilies, and peanuts.
  • In a medium-sized pan, heat the oil and add the mustard seeds. Once they have popped, toss in the sesame seeds and allow them to sputter.
  • Immediately add coarsely ground mixture along with salt.
  • Cover and cook for 7-8 minutes or till the lilva get cooked.
  • Garam masala, sugar, cashews, coriander leaves, and lemon juice should all be mixed.
  • Turn off the stove and let the stuffing cool down completely.
  • Knead the dough in the meantime. Using your fingertips, mix both flours, salt, sugar, and oil in a mixing bowl.
  • Then, adding a little water at a time, knead the dough until it is smooth and semi-soft.
  • Allow for 15-20 minutes of resting time after covering.

Recipe for Lilva Kachori:

  • To make the discs, knead the dough one more time to smooth it out, divide it into 12 equal sections, roll into smooth balls, and flatten between your palms.
  • Roll each one into a 3-4 inch diameter circle one at a time.
  • Put one portion of stuffing into the center, make pleats and gather them into the center, pinch it and seal it tightly.
  • Form the rest of them in the same way, and heat the oil for frying over medium heat on the other side.
  • When the oil is hot, cook a couple at a time until crispy and golden brown on all sides.
  • Remove them using slotted spatula and keep them paper towel lined plate to absorb the excess oil.
  • Serve them hot or warm with chutney.

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