Lilva Kachori
Lilva Kachori Recipe - a traditional Gujarati snack/farsan that is perfect for winter or rainy days.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
Instructions
- 1
Coarsely grind the tuvar lilva, ginger, green chilies and peanuts using food processor or grinder.
- 2
Heat the oil in a pan on medium heat and add mustard seeds. Once they pop add sesame seeds and let them splutter.
- 3
Immediately add coarsely ground mixture along with salt.
- 4
Cover and cook for 7-8 minutes or till the lilva gets cooked.
- 5
Mix in garam masala, sugar, cashews, coriander leaves and lemon juice.
- 6
Turn off the stove and let the stuffing cool down completely.
- 7
Meantime knead the dough. Mix in both flours, salt, sugar and oil using your fingertips into a bowl.
- 8
Then start kneading the dough by adding little water at a time and make smooth yet semi-soft dough.
- 9
Cover and let it rest for 15-20 minutes.
- 10
Knead the dough one more time to make it smooth, divide into 12 equal portions, make smooth balls and flatten between your palm to make the discs.
- 11
Work with one at a time and roll into 3-4 inch diameter circle.
- 12
Put one portion of stuffing into the center, make pleats and gather them into the center, pinch it and seal it tightly.
- 13
Similarly shape rest of them and on other side heat the oil for frying on medium heat.
- 14
Once oil is hot fry few at a time till they are crispy and golden brown from all the sides.
- 15
Remove them using slotted spatula and keep them paper towel lined plate to absorb the excess oil.
- 16
Serve them hot or warm with chutney.