Lilva ni kachori is a delicious winter snack made with fresh tuvar green pigeon peas. For the filling blend the ginger and green chillies to a paste in a food processor then remove from the. Khasta kachori is a delicious spicy fried puffed pastry. Khasta kachori is filled with spicy moong dal mixture and then deep fried. Stir in medium flame to cook this mixture.

For the stuffing heat oil and temper the cumin seeds and asafoetida. Further in a large kadai heat oil. When the seeds begin to sizzle add hing and turmeric powder. Add the coarsely blended toovar and green pea mixture mix well and cook on a medium. Add ground paste sugar coriander seeds powder amchoor powder.

Heat the oil in a broad non stick pan add the asafoetida turmeric powder ginger and green chilli paste and sauté on a. These fresh tuvar beans are called as lilva in gujarati language and hence the name lilva kachori. Matar kachori stuffing recipe. When the oil is hot add mustard and cumin seeds. Combine the fresh toovar and green peas in a mixer and blend till coarse.

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In a mixer grind peas chilli ginger salt with little water to a paste. Heat oil in a wide pan over medium heat. Blend to coarse paste without. Kachori is flakey from outside and hollow inside. Coarsely mince the pigeon peas in a food processor.

Add in cumin seeds and saute till they turn aromatic. To make vatana ni kachori knead a semi soft dough by combining maida ghee little lemon juice and salt. Add green peas and cook for 4 minutes. Lightly grease a baking tray with a little oil. I used frozen green peas so i.

In a mixing bowl add maida wheat flour salt and ghee and mix them up well add water little by little and knead it to a smooth dough cover and let the dough sits till we prepare the filling boil the green peas till they are soft. Also add in spices and saute. Kachori should be fried on low heat so it can cook through to have a nice crunch. Heat a pan with oil or ghee and splutter cumin add asafoetida. Ingredients 1 tablespoon oil 2 eaches fresh green chile peppers chopped teaspoon jeera cumin seeds 1 pinch hing asafoetida powder 2 cups fresh peas 1 teaspoon white sugar 1 pinch salt to taste 2 cups maida refined white flour 1 tablespoon oil 2 tablespoons water or more as needed 1.

Preheat the oven to 180c 160c fan gas 4. Firstly in a small blender take peas ginger and chilli. Further add blended peas and saute. Preheat the oven to 180c 160c fan gas 4. In a mixing bowl add maida wheat flour salt and ghee and mix them up well add water little by little and knead it to a smooth dough cover and let the dough sits till we prepare the filling boil the green peas till they are soft.

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Further add blended peas and saute. Add in cumin seeds and saute till they turn aromatic. In a mixer grind peas chilli ginger salt with little water to a paste. Heat the oil in a broad non stick pan add the asafoetida turmeric powder ginger and green chilli paste and sauté on a. For the stuffing heat oil and temper the cumin seeds and asafoetida.

Firstly in a small blender take peas ginger and chilli. Lilva ni kachori is a delicious winter snack made with fresh tuvar green pigeon peas.