Lilva Kachori (Pigeon Peas Snack)

I’ve had this recipe in my drafts for nearly four years now and today was a good day to publish it. Lilva Kachori is a quintessential Gujarati snack that beautifully blends flavors, textures, and tradition. Particularly popular during the winter months when fresh pigeon peas (lilva) are in season, these deep fried bite-sized delicacy has a crisp, flaky, golden pastry shell with an equally mouth watering savory filling made from spiced green pigeon peas, coriander, green chilies, and a hint of sweetness from sugar (or jaggery). Warm spices like cumin, ginger, green chilies and garam masala, creates the perfect balance of earthy, sweet, and tangy flavors that hits the taste buds exactly right. Serve Lilva Kachori with tamarind chutney, green chutney, or a piping hot cup of chai, for a perfect snack in festive gatherings or chilly evenings. Trust me, your guests will love the wholesome flavors and the explosion of flavors in every bite @sarchakra

PREP TIME: 35 mins

COOK TIME: 25 mins

YIELDS: Makes 20

Ingredients

For the Dough

• All purpose flour 1 cup
• Oil 4 tbsp
• Salt 1 tsp
• Water as needed

For the Filling

• Fresh Tuvar dana (Green pigeon peas or lilva) 1 cup
• Ginger powder 2 tsp
• Shredded/grated coconut 1 tbsp
• Green chilies 4, roughly chopped
• Roasted Peanuts 2 tbsp
• Vegetable Oil 2 tbsp
• Mustard seeds 1 tsp
• Sesame seeds 1 tbsp
• Cumin seeds 1 tsp
• Carom seeds 1 tsp
• Cumin powder 2 tsp
• Coriander powder 1 tbsp
• Red chili powder 2 tsp
• Asafetida ½ tsp
• Salt to taste
• Turmeric 2 tsp
• Sugar 2 tsp
• Garam masala powder 2 tsp
• Coriander chutney 1 tbsp
• Lemon juice 1 tbsp
• Oil for frying

Method

For the Dough

• In a large bowl add all purpose flour and salt. Add the oil. Mix with your hands till crumbly. Take your time to do this.
• Add water as needed to make a soft but tight dough.
• Cover with a damp towel for half an hour.

For the Filling

• In a food processor, add fresh tuvar (pigeon peas) and roasted peanuts. Pulse until you achieve a coarse, textured mixture.
• Heat oil in a pan over medium heat. Add mustard seeds, carom seeds, and cumin seeds, allowing them to sizzle and release their aroma.
• Stir in sesame seeds and toast them until lightly golden. Then, add the coarsely ground tuvar mixture and sauté for a few minutes until the peas are cooked through.
• Season with salt and sugar, ensuring a well-balanced flavor. Next, incorporate ginger powder, red chili powder, cumin powder, coriander powder, turmeric, and garam masala. Stir well to evenly distribute the spices.
• Mix in freshly shredded coconut and a spoonful of vibrant coriander chutney for added depth and freshness. Turn off the heat and finish with a generous squeeze of lemon juice to enhance the flavors.
• Allow the mixture to cool completely before using—it’s now ready to be stuffed into crisp, flaky kachoris.

Making the Kachori

• Divide the dough into small, equal portions. Roll each into a smooth ball, then flatten it into a small disc using a rolling pin.
• Place about 1 tablespoon of the prepared tuvar filling in the center of each dough circle. Gently gather the edges, pleating as you go, and seal the filling completely. Pinch off any excess dough to ensure an even texture. Repeat with the remaining dough and filling.
• Heat oil in a deep pan over medium heat. Once hot, carefully drop in 5-6 kachoris at a time, frying them in batches. Maintain a low to medium heat to ensure they cook evenly, turning golden brown and crisp without burning.
• Remove and drain on paper towels to absorb excess oil. Serve with Mint Chutney, Coriander Chutney and chili sauce.

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