Lilva Kachori Recipe (How to make Fresh Tuvar Dana Kachori)
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4.5 from 2 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.
Course Snack
Cuisine Gujarati
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 servings (12 kachoris)
Calories 660kcal
Author Kanan


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 outer covering:

  • 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 and 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.

Making Lilva Kachori Recipe:

  • 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 | Carbohydrates: 38.7g | Protein: 10.8g | Fat: 52.9g | Saturated Fat: 7g | Cholesterol: 0mg | Sodium: 592mg | Potassium: 349mg | Fiber: 6.9g | Sugar: 8.7g
*Nutrition information is a rough estimate for 1 serving
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