Lilva kachori | Fresh Toovar kachori | Pigeon pea kachori | How to make Lilva ni kachori | Gujarati Toover ni kachori | Winter special Pigeon pea kachori
Delicious Gujarati snack Lilva kachori | Fresh Toovar kachori gives you the flaky crispy crust and sweet spicy and tangy filling.
Haapy Makar Sankranti to you all. Today i am sharing a traditional style, easy to make, traditional Gujarati snack/farsan Lilva kachori | Fresh toovar kachori| Pigeon pea kachori recipe with you all.
For this kite flying festival, make yummy Lilva kachori snack, that is delicious in taste, is perfect because we all eat lots of sweet meats like til gud chikki, moongfali chikki etc and Lilva kachori sounds like a breath of fresh air amongst all things sweet.
Delicious and easy to make Lilva kachori :
Make this delicious and easy to make Lilva kachori, which is made of fresh tuvar/lilva/green pigeon peas.
Along with few other ingredients that are stuffed in crispy- flaky crusted outer cover, served hot, is an ideal snack for festivals, winters or monsoon season.
Poha alu raj kachori is another kachori apt to try during winter, monsoons or any season.
Lilva kachori | Fresh Toovar kachori, a yummy snack from Gujarati cuisine
Being born and raised in Gujarat, i am fond of gujarati cuisine. Since childhood i have loved this snack made by my Mum. And i feel there are some dishes that taste best when Mummy makes it.
Now i can’t because She is no more with us, i have tried to recreate this Lilva kachori|Fresh Toovar kachori like her and i hope i have done justice to her recipe.
A scintillating blend of lilva/fresh toovar and fresh green peas, coconut and few other aromatic spices weave their magic in this Gujarati cuisine yummy snack recipe.
What is Lilva kachori Recipe| Fresh Toovar kachori?
A very traditional recipe from Gujarati cuisine is spicy & mildly sweet, filled with yummy stuffing of lilva/fresh Pigeon peas and fresh green peas.
Fresh Pigeon pea which is known as Toovar or Lilva in Gujarati, is available during winter season for a short span, and making the most of local produce is a good idea. So what better than lilva kachori to start with.
Lilva/tuver dana, a multi purpose vegetable
Lilva can be used making many sabzis or snacks just like how we use green peas. Or we can add to our khichdi to make it more nutritious.
Lilva kachori | Fresh Toovar kachori
Lilva in gujarati means green and this kachori is made using green veges hence it’s known as Lilva kachori|Fresh Toovar kachori|Piegon pea kachori.
This kachori is made using maida/All purpose flour for making outer layer and is stuffed with lilva, fresh peas along with coconut, seasame seeds, lemon and few basic spices.
Can it be made without Fresh green peas?
Yes of course, the recipe for making Lilva kachori | Fresh Toovar kachori | Pegion pea kachori can be tweaked to suit your taste.
If you wish to avoid using green peas, go ahead. Make kachoris only with lilva/fresh toovar. Or you can mix half and half of both and still can get the yummy kachoris.
For making outer cover dough for making kachoris can i use Maida/All Purpose Flour only?
Certainly yes, you may if you wish you. I sometimes try to sneak in whole wheat flour along with maida in many recipes where it could be avoided, like making Sindhi Dal Pakwan recipe because using only maid makes the dish heavy to digest.
For making dough you may use whatever proportions suitable to your family’s preferences. It can be half and half of both, or one part and half etc.
My other Gujarati cuisine yummy recipes worth trying are ⬇️⬇️
No onion no garlic kaju karela
Khandvi in microwave in 7 minutes
Recipe Card
- For making Kachori dough(outer cover)
- 1 cup plain flour (maida)
- 2 tbsp melted ghee
- salt to taste
- For The Stuffing
- 1 cup fresh toovar
- 1 cup fresh green peas
- 1 tbsp oil
- ¼ tsp asafoetida (hing)
- a pinch of turmeric powder (haldi)
- ½ tbsp ginger (adrak) paste
- 1 tbsp green chilli paste
- 1 spoon seasame seeds
- ¼ cup finely chopped coriander
- 3 tsp Grated coconut
- 1 tbsp lemon juice
- ½ tbsp sugar
- salt to taste
- oil for deep-frying
- For Serving
- green garlic chutney
- For kachori dough (outer cover) in a bowl, combine all the ingredients mentioned in the list of kachori dough.
- Mix well and rub in between your palms to form a breadcrumbs like mixture.
- Knead into a semi-soft dough using enough water. Keep aside.
- For the stuffing of kachori in a mixer jar combine the fresh toovar and green peas and blend it to a coarse paste.
- Keep aside.
- Heat the oil in a non-stick pan, add ginger and green chilli paste, asafoetida, seasame seeds and sauté on a medium flame for few seconds.
- In to this add the coarse paste of toovar & green pea mixture, mix well.
- Add fresh grated coconut. Cook on a medium flame for few minutes, stirring in between.
- Mix chopped coriander leaves, lemon juice, sugar, salt, mix well and cook on a medium flame. Keep aside to cool.
- Once the toovar peas mixture is cooled down divide it into equal portions and keep aside.
- Divide the dough also into equal portions as stuffing. It makes for almost 12 kachoris. Keep aside.
- Now roll out one portion of the dough into a circle chapati. Please don't apply any dough for rolling as this would soak more oil while frying kachoris.
- Place one portion of the stuffing in the centre of the rolled circle chapati. Bring all the edges together making neat pleats shown inthe picture.
- Seal the top of kachori tightly, pinching out the extra dough from the center.
- Repeat the same process to make remaining kachoris.
- Heat the oil in a deep kadai on a medium flame and deep-fry, 4 kachoris at a time on a slow flame.
- Keep turning them upside down in between till they turn golden brown in colour from all the sides.
- Drain on an absorbent kitchen towel/ tissue paper.
- Serve hot kachoris immediately with green garlic chutney.
Step wise recipe of Lilva Kachori :
To prepare dough for Kachori :
For making kachori dough (outer cover), in a bowl, combine all the ingredients mentioned in the list of kachori dough.
Mix well and rub in between your palms to form a breadcrumbs like mixture.
Knead into a semi-soft dough using enough water. Keep aside.
For the stuffing :
Combine fresh toovar and green peas in a mixer jar and blend it to a coarse paste. Keep aside.
Heat the oil in a non-stick pan, add ginger and green chilli paste, asafoetida, seasame seeds and sauté on a medium flame for few seconds.
In to this add the coarse paste of toovar & green pea mixture, mix well. Add fresh grated coconut. Cook on a medium flame for few minutes, stirring in between.
Add chopped coriander leaves, lemon juice, sugar, salt, mix well and cook on a medium flame. Keep aside to cool.
Once the toovar- peas mixture is cooled down divide it into equal portions and keep aside.
Divide the dough also into equal portions as stuffing. It makes for almost 12 kachoris. Keep aside.
Next, roll out one portion of the dough into a circle chapati. Please don’t apply any dough for rolling as this would soak more oil while frying kachoris.
Place one portion of the stuffing in the centre of the rolled circle chapati. Bring all the edges together making neat pleats shown in the picture.
Seal the top of kachori tightly, pinching out the extra dough from the center.
Repeat the same process to make remaining kachoris.
Heat the oil in a deep kadai on a medium flame and deep-fry, 4 kachoris at a time on a slow flame.
Keep turning them upside down in between till they turn golden brown in colour from all the sides. Drain on an absorbent kitchen towel/ tissue paper.
Serve hot kachoris immediately with Dhania pudina chutney.
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I will see you soon with yet another interesting recipe. Come right back a I love to have you around.
Happy Cooking
Regards❤️
Lata
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Kachori looks super tempting & in the first appearance, it looked to me like fried momos…Lol
How you have rolled the outer cover of kachoris speak about innovativeness.
Thank you Shailender for the wonderful words.
Very interesting recipe, never heard of it before. I have tried kachoris with moong, urad, and chana dal but making it wth toovar dal is so unique. Can’t wait to try it. Thanks for sharing this unique recipe.
Thank you Vandana. Please do try these.
Fresh Lilva and fresh peas kachoris is what I’ve grown up with. My mum use to love them and so did the rest of the family so she use to make them often. Hot kachoris make such a warm, filling and comforting snack.
Same is with me Mayuri. I grew up in Gujarat so this delicacy which is quintessential snack not to be missed.
Thank you so much for sharing your thoughts.
Such lovely clicks and the dish looks so super tempting dear! I love Gujarati food and this one is a keeper! I love the way you have shaped the kachoris! Awesome and super delicious share!
Thank you Vanitha.
It’s one of my most favourite seasonal delicacy… I just love the flavours of the dish. Yours looks so yummy. Planning soon to make one more batch.
Absolutely right Ruchi. Thank you heaps.
I had prepared these recently last month and it had turned out good. Lovely share Lata, I always wonder why only this kachori is made in this shape, do you know?
Good to know that you like lilva kachori Jayashree. As even i have seen my mom making this shape for lilva Kachori i blindly follow her recipe.
A very interesting observation by you dear. Thank you for writing in.
Winter brings fresh veggies and you have brought an amazing regional recipe with this fresh produce..lovely step by step explanation
True that it’s my favourite Amrita. Thanks heaps.
OMG! Those bundles are pure joy and I am tempted to get my hand on a few. Love the winter special crops to make such delicious native specials. Wonderful recipe!
Wow, you shaped the kachori so beautifully. i tried green peas kachori but never with toovar lilva. Need to give it a try sometime soon.
Your kachori looks picture perfect! Crispy on the outside and yummy inside! I like how you used a combination o f tuvar and green peas.
Thank you Sandhya.
Oh I love kachoris! Though I have always had green peas, dal and onion kachoris, this looks an absolute interesting and delicious version. Going to try it soon…thanks for the share!
Anshu these sweet and spicy Kachoris are worth trying.
Thank you.
Kachoris are my favourite, and these lilva ones are top favourites! In winter hot kachoris with chai and chutney is bliss. Beautifully explained post.
Lilva Kachori is my favourite too Jagruti. It’s a winter season bliss.
Thank you for writing in.
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