Lilva Kachori

Lilva Kachori Recipe – This is traditional Gujarati farsan where stuffing is made from fresh tuvar lilva dana aka green pigeon peas. This is the perfect snack for winter and monsoon season.

6 lilva kachori served on a white oval plate.

The outer layer of these kachoris is crispy yet flaky. Here I have used mixture of whole wheat flour and all purpose flour. But traditionally only all purpose flour is used.

The stuffing has full flavor of lilva along with slight nutty taste from peanuts and sesame seeds. Also the balanced flavor of sweet and tangy comes from sugar and lemon juice. For the spicy flavor only green chilies are used, so adjust them accordingly as per your liking.

During the winter season, fresh tuvar is easily available in the market. Here in USA I rarely get fresh one. But frozen packets of tuvar lilva are easily available.

If you have less quantity of tuvar lilva on hand then you can adjust the quantity by adding green peas. Other than making lilva kachori, I do use these fresh tuvar dana in making vaghareli khichdi or ringan dana nu shaak. Or occasionally I make stuffed paratha.

Step By Step Photo Instructions:

1) Take fresh tuvar dana aka lilva, ginger, green chilies and peanuts in a food processor jar.

2) Grind it coarsely. Instead you can use mixer grinder and pulse it to get coarse texture. Make sure not to grind completely because we do not want paste.

Collage of 2 images showing adding lilva, ginger and green chili in a food processor and crushed.

3) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.

4) Then add sesame seeds and within few seconds they will start to pop.

Collage of 2 images showing tempering spices and sesame seeds.

5) Now add coarsely ground lilva mixture and salt.

6) Mix, cover and cook with stirring occasionally.

Collage of 2 images showing adding crushed lilva, salt and cook covered.

7) Cook for around 7-8 minutes or till lilva gets cooked. Also the mixture has no more moisture and becomes dry.

8) Now add sugar, garam masala, cashews and coriander leaves.

Collage of 2 images showing cooked mixture, adding rest spices and herbs.

9) Mix well and cook for a minute and turn off the stove.

10) Lastly squeeze the lemon or lime juice and mix well. Let the stuffing mixture cool down completely.

Collage of 2 images showing squeezing lime juice and ready kachori mixture.

11) While it is cooling, let’s make the dough for outer covering. Take both flours (all purpose flour and whole wheat flour), sugar and salt in a bowl.

12) Mix well.

Collage of 2 images showing dry flour mixture in a bowl.

13) Drizzle oil.

14) Using your fingertips mix the oil and flour very well till everything is incorporated well.

Collage of 2 images showing adding oil and mixed into the flour.

15) Now add little water at a time and knead into smooth and semi-soft dough. Cover and let it rest for 15-20 minutes.

16) Now dough has been rested for enough time and stuffing is also cooled down. Let’s start making tuvar dana kachori. Knead the dough again to make it smooth and divide it into 12 equal portions. Make smooth balls and flatten them between your palm one by one.

Collage of 2 images showing ready dough and divided into small balls,.

17) Take one flatten disc at a time and roll into 3-4 inch diameter circle.

18) Put around 2-3 tablespoons of stuffing in the center.

Collage of 2 images showing rolled and stuffing is placed in the center.

19) Make the pleats and gather them in the center. Pinch it to seal it tightly. Repeat the same and shape the rest of them.

20) When about to finish shaping, heat the oil in a pan or kadai for frying on medium heat. Oil should be just hot (Not too hot like we do for pakora otherwise kachoris will have tiny bubble on the surface). Once hot slide few kachori carefully into the oil.

Collage of 2 images showing shaping kachori and frying in oil.

21) Fry them till they are crispy and golden brown from all the sides. Adjust the gas heat as needed to maintain the oil temperature throughout the frying process.

22) Once ready remove them using slotted spatula and keep them on paper towel lined plate. Similarly fry rest of them.

Collage of 2 images showing taking fried kachori out from the oil and placed on a plate.

Enjoy them hot or warm. They taste good even if they get cool down.

Serving suggestion: Serve these lilva kachori with green chutney and tamarind date chutney as a farsan along with meal or as a snack/starter. It can be eaten with a cup of tea or coffee.

Lilva kachori served in a plate with one cut open in half.

Did you try this lilva kachori recipe? I’d love to hear about it! Leave a review in the comment section below.

Lilva Kachori

4.75 from 4 votes
Lilva Kachori Recipe (How to make Fresh Tuvar Dana Kachori)
Lilva Kachori Recipe – a traditional Gujarati snack/farsan that is perfect for winter or rainy days.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 3 servings (12 kachoris)

US measuring cups are used (1 cup = 240 ml)


For Stuffing:

  • 1 ¾ cup Fresh tuvar dana (Green pigeon peas or lilva)
  • 1 inch Ginger, roughly chopped
  • 3-4 Green chilies, roughly chopped
  • 3 tablespoons Peanuts
  • 2 tablespoons Oil
  • ¼ teaspoon Mustard seeds
  • 2 teaspoons Sesame seeds
  • Salt, to taste
  • 2 teaspoons Sugar
  • 1 teaspoon Garam masala
  • 1 tablespoon Cashew nuts, chopped
  • ¼ cup Cilantro or coriander leaves
  • 1 tablespoon Lemon juice

For The Dough:

  • ½ cup All purpose flour (Maida)
  • ½ cup Whole wheat flour (Chapati atta)
  • ¼ teaspoons Sugar
  • Salt, to taste
  • 2 tablespoons Oil
  • ¼ cup + 2 tablespoons Water


Make Stuffing & Dough:

  • Coarsely grind the tuvar lilva, ginger, green chilies and peanuts using food processor or grinder.
  • Heat the oil in a pan on medium heat and add mustard seeds. Once they pop add sesame seeds and let them splutter.
  • Immediately add coarsely ground mixture along with salt.
  • Cover and cook for 7-8 minutes or till the lilva gets cooked.
  • Mix in garam masala, sugar, cashews, coriander leaves and lemon juice.
  • Turn off the stove and let the stuffing cool down completely.
  • Meantime knead the dough. Mix in both flours, salt, sugar and oil using your fingertips into a bowl.
  • Then start kneading the dough by adding little water at a time and make smooth yet semi-soft dough.
  • Cover and let it rest for 15-20 minutes.

Shaping & Frying Lilva Kachori:

  • Knead the dough one more time to make it smooth, divide into 12 equal portions, make smooth balls and flatten between your palm to make the discs.
  • Work with one at a time and roll into 3-4 inch diameter circle.
  • Put one portion of stuffing into the center, make pleats and gather them into the center, pinch it and seal it tightly.
  • Similarly shape rest of them and on other side heat the oil for frying on medium heat.
  • Once oil is hot fry few at a time till they are crispy and golden brown from all the sides.
  • Remove them using slotted spatula and keep them paper towel lined plate to absorb the excess oil.
  • Serve them hot or warm with chutney.


Serving: 4kachori | Calories: 660kcal (33%) | Carbohydrates: 38.7g (13%) | Protein: 10.8g (22%) | Fat: 52.9g (81%) | Saturated Fat: 7g (35%) | Cholesterol: 0mg | Sodium: 592mg (25%) | Potassium: 349mg (10%) | Fiber: 6.9g (28%) | Sugar: 8.7g (10%)
4.75 from 4 votes (3 ratings without comment)

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