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Crispy, flaky kachoris filled with a sweet, spicy, and tangy stuffing of fresh winter pigeon peas. A beloved Gujarati tea-time snack that's perfect for festive occasions.
For 4 servings
Prepare the Dough
Create the Lilva Filling
Crispy, flaky kachoris filled with a sweet, spicy, and tangy stuffing of fresh winter pigeon peas. A beloved Gujarati tea-time snack that's perfect for festive occasions.
This gujarati recipe takes 75 minutes to prepare and yields 4 servings. At 408.16 calories per serving with 10.74g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Assemble the Kachoris
Deep Fry the Kachoris
Serve
For a lower-fat option, you can bake the kachoris at 180°C (350°F) for 20-25 minutes, or until golden brown. Brush them with a little oil before baking. The texture will be less flaky than the fried version but still delicious.
Add 2 tablespoons of coarsely crushed roasted peanuts or cashews to the filling for an extra crunch and nutty flavor.
Replace half of the all-purpose flour with whole wheat flour (atta) for a more rustic and fiber-rich kachori. Note that this will make the crust denser.
The filling is made from pigeon peas (lilva), which are a good source of plant-based protein, essential for building and repairing tissues in the body.
Pigeon peas provide significant dietary fiber, which aids in digestion, helps maintain bowel regularity, and contributes to a feeling of fullness.
This snack contains essential nutrients from its ingredients, including iron from pigeon peas, healthy fats from ghee, and antioxidants from spices like turmeric and ginger.
A single Lilva Kachori contains approximately 110-130 calories, depending on its size and the amount of oil absorbed during frying. A serving of four pieces would be around 440-520 calories.
Lilva Kachori is a deep-fried snack, so it is high in calories and fat and should be enjoyed in moderation as part of a balanced diet. However, the filling made from pigeon peas provides plant-based protein and dietary fiber.
If fresh pigeon peas (lilva) are not in season, you can use frozen lilva, which is widely available. Thaw it completely before use. Alternatively, you can substitute it with fresh or frozen green peas (matar) for a similar sweet and savory filling.
Kachoris can become soft if they are fried on high heat. Frying them quickly on a high flame browns the outside but leaves the inside undercooked and moist, causing them to lose their crispness. Always fry on a consistent low to medium-low flame.
Yes, you can. You can store fully fried kachoris in an airtight container at room temperature for 2-3 days. You can also half-fry them, cool them down, and store them in the refrigerator. When ready to serve, deep fry them again until golden and crisp.
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