Crispy and Spiced Lilva Kachori Recipe: A Gujarati Winter Snack

Lilva Kachori is a delightful Gujarati snack featuring flaky, deep-fried pastries stuffed with a spiced filling of fresh green pigeon peas (tuvar lilva). This seasonal treat, popular during winter months, combines the earthy flavor of lilva with aromatic spices, making it a perfect tea-time or festive indulgence. Whether you’re celebrating Gujarat’s culinary heritage or craving a savory bite, this detailed Lilva Kachori recipe will guide you to craft this crispy delight at home. Let’s roll out some flavor!

Prep Time

• 20 minutes
  (Includes preparing dough and filling)

Cook Time

• 25 minutes
  (Frying the kachoris in batches)

Total Time

• 45 minutes
  (A crunchy reward in under an hour!)

Detailed Nutrition Facts (For the Entire Recipe)

This recipe makes approximately 12-15 kachoris (serves 4-6 people). Nutritional values are approximate and based on the ingredients listed below:

• Calories: 1600 kcal
• Protein: 35g
• Fat: 100g
  
• Saturated Fat: 15g
• Unsaturated Fat: 85g
  
• Carbohydrates: 150g
  
• Dietary Fiber: 15g
• Sugars: 5g (from natural sources)
• Sodium: 1800mg (varies based on salt content)
• Cholesterol: 0mg (completely cholesterol-free!)
  
• Vitamins and Minerals:
  
• Vitamin A: 10% of Daily Value (DV) (from lilva)
• Vitamin C: 20% of DV (from lilva and chilies)
• Iron: 25% of DV
• Magnesium: 20% of DV

Note: Values may vary based on portion size, oil absorption, and specific ingredient brands.

Ingredients

For the Dough:

• 1.5 cups all-purpose flour (maida)
• 2 tablespoons oil – or ghee, for flakiness
• 1/2 teaspoon salt
• Water – as needed to form a firm dough (about 1/3 cup)

For the Lilva Filling:

• 1.5 cups fresh tuvar lilva (green pigeon peas) – or frozen, coarsely crushed
• 1 teaspoon ginger paste – or grated ginger
• 1 teaspoon green chili paste – or 1-2 chopped green chilies (adjust to taste)
• 1/2 teaspoon turmeric powder – for color
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala – for warmth
• 1 teaspoon sugar – optional, for balance
• 1 teaspoon salt – or to taste
• 1 tablespoon oil – for cooking the filling
• 1 tablespoon lemon juice – for tanginess
• 2 tablespoons fresh coriander leaves – finely chopped

For Frying:

• Vegetable oil – enough for deep frying (about 2-3 cups, depending on pan size)

Equipment Needed:

• Mixing bowl
• Rolling pin and board
• Small pan for filling
• Deep frying pan or kadhai
• Slotted spoon

Step-by-Step Recipe

Step 1: Prepare the Dough

1. In a mixing bowl, combine 1.5 cups all-purpose flour and 1/2 teaspoon salt. Add 2 tablespoons oil or ghee and rub it into the flour with your fingers until it resembles coarse crumbs.
2. Gradually add water (start with 1/4 cup) and knead into a firm, smooth dough – slightly stiffer than chapati dough.
3. Cover with a damp cloth and let it rest for 15-20 minutes.

Step 2: Make the Lilva Filling

1. If using fresh tuvar lilva, blanch them in boiling water for 5 minutes, then drain and coarsely crush using a mortar-pestle or food processor. (If using frozen, thaw and crush directly.)
2. Heat 1 tablespoon oil in a small pan over medium heat. Add 1 teaspoon ginger paste and 1 teaspoon green chili paste, sautéing for 30 seconds until aromatic.
3. Add the crushed lilva, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon garam masala, 1 teaspoon sugar (if using), and 1 teaspoon salt. Stir well.
4. Cook for 5-7 minutes, stirring occasionally, until the mixture dries out slightly and the spices are well blended.
5. Turn off the heat, add 1 tablespoon lemon juice and 2 tablespoons chopped coriander leaves, and mix. Let the filling cool completely.

Step 3: Shape the Kachoris

1. Divide the rested dough into 12-15 equal balls (about the size of a large marble).
2. On a lightly floured surface, roll each ball into a small circle (about 3-4 inches in diameter).
3. Place 1-2 teaspoons of the cooled lilva filling in the center. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal. Pinch and twist the edges or crimp with a fork for a tight seal.
4. Repeat for all dough balls, keeping the shaped kachoris covered to prevent drying.

Step 4: Fry the Kachoris

1. Heat vegetable oil in a deep frying pan or kadhai over medium heat. Test readiness by dropping a small piece of dough – it should sizzle and rise slowly.
2. Carefully slide 3-4 kachoris into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes on each side until golden brown and crisp, maintaining medium heat for even cooking.
3. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining kachoris.

Step 5: Serve

1. Serve hot with green chutney, tamarind chutney, or a cup of masala chai for a perfect snack.
2. Lilva kachoris are best enjoyed fresh but can be stored in an airtight container for a day or two.

Benefits of Lilva Kachori

Lilva Kachori is a tasty indulgence with some nutritional perks! Here’s why it’s a delightful choice:

1. Protein Power: Tuvar lilva provides plant-based protein for energy and repair.
2. Fiber Boost: Green pigeon peas aid digestion and promote satiety.
3. Vitamin C: Lilva and chilies offer a dose of vitamin C for immunity.
4. Healthy Carbs: Dough and filling provide sustained energy.
5. Seasonal Goodness: Fresh lilva celebrates winter’s bounty with flavor and nutrition.
6. Satisfying Snack: A crunchy treat that warms the soul!

Note: As a fried snack, enjoy lilva kachori in moderation as part of a balanced diet.