Lilva Kachori: Stuffed Winter Wonder from Gujarat!

Lilva Kachori is a deep-fried snack filled with an aromatic mixture of fresh pigeon peas (lilva), coconut, and spices, encased in a crisp, flaky pastry shell—served hot with sweet or spicy chutney.

Ingredients:

For Dough:

• 1 cup all-purpose flour (maida)
• 2 tbsp ghee or oil
• Pinch salt
• Water (to knead)

For Filling:

• 1 cup fresh lilva (pigeon peas) or frozen
• 1/4 cup grated coconut
• 2–3 green chilies, minced
• 1-inch ginger
• 2 tbsp chopped coriander
• 1 tsp sugar
• 1 tbsp lemon juice
• 1/2 tsp garam masala
• Salt to taste
• 1–2 tbsp oil for sautéing

Method:

1. For dough: rub ghee/oil into flour with salt. Add water to knead into firm dough; rest 20 min.
2. Grind lilva, chili, ginger to a coarse paste. Sauté in oil with coconut, masala, sugar, lemon, and salt 2–3 mins. Cool.
3. Divide dough and filling into small balls. Stuff each, seal, and flatten slightly.
4. Deep fry in medium oil until golden and crisp. Serve hot with green or tamarind chutney.

Tips:

• Don’t over-wet filling; it can burst during frying.
• Seal edges tightly for proper puffing.
• Add a spoon of crushed peanuts for more crunch.