Lilva Kachori is a perfect snack for a party. Lilva Kachori is healthy, protein booster, nutritious and tasty at the same time. I made backed Lilva Kachori rather than deep fried, which is healthier than deep fried. Lilva Kachori is perfect for celebrations or any occasions like Diwali, Holi or Eid festival to celebrate healthier way. The one black spot that usually mars the goodness of kachoris is that they are deep-fried. Here is a non-fried version of Lilva Kachori that you’re sure to enjoy as much as the original. You can now indulge in the protein boost of Lilva and green peas without worrying about the calories of a deep-fried snack!

Lilva Kachori is a traditional kachori made with a stuffing of fresh or frozen tuvar and green peas perked up with ginger and green chilies. A dash of lemon adds to the chatpata taste of the stuffing, making this an exciting snack to bite into any seasons like winter, cloudy or rainy days. The flaky and crisp kachori with an excitingly spicy stuffing, is a must-try recipe.

Also this recipe is part of the virtual #Diwalipotluck party! Where some of my food bloggers friends and I are come up with the Diwali theme posts, so many yummy recipes Sweet and Savory both! You can try out and celebrate this auspicious festival! I must say thank you to my friend Kankana for such a wonderful idea, and I am glad she made me part of this virtual Diwali potluck party.

Check out those yummy recipe posts links at the end of this post! You can also check the Instagram hashtag #diwalipotuck to find their respective Instagram handles…

Ingredients:

For Dough

• 1 cup All Purpose Flour/Maida
• 1-2 tbsp Semolina/Suji
• 1-2 tbsp Chickpeas Flour/Besan
• 2-3 tbsp Ghee/Oil
• Salt

For Stuffing

• 1 cup Frozen or Fresh Lilva/Pigeon Peas
• ½ cup Frozen or Fresh Green Peas
• ¼ cup Fresh or Frozen Grated Coconut
• 1-inch Ginger Piece
• 2-3 Green Chilies Chopped
• ¼ cup Chopped Coriander Leaves
• 1 Lemon Juice
• ¼ tsp Turmeric Powder
• ½ tsp Red Chili Powder
• 1 tsp Coriander Seeds Powder
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tsp Sugar
• Salt
• 2 tbsp Oil

Other Ingredients

• Oil/Ghee for brushing

Method:

1. In a mixing bowl, add flour, suji, besan, salt and melted ghee. Rub the mixture with hand palms and mix it well.
2. Add water little by little, knead it and make a stiff but smooth dough, do not knead the dough too much.
3. Make the small lemon size balls from the dough and cover it with damp cloth and keep aside.

For Stuffing

4. In a food processor jar, add pigeon peas, green peas, coconut, ginger, green chilies, coriander leaves, salt, sugar and lemon juice. Blend it and make a coarse mixture.
5. Heat the oil in a kadhai. Add cumin seeds, hing, the prepared coarse mixture, red chili powder, turmeric, coriander powder and stir fry it for 1-2 mins.
6. Remove it from the flame and keep aside to cool down.

Process

7. Preheat an oven on 350F/180C.
8. Take the prepared dough ball and roll it into small circle. Use a drop of oil if its sticking while rolling.
9. Put the spoon full of the prepared stuffing on center of the circle.
10. Seal the edges on top, remove the excess dough, give a round shape by rolling between the palm and make a perfect round ball to make a round kachori.
11. Repeat the same method and make more round kachoris.
12. Line the parchment paper on baking sheet, arrange the prepared kachoris over it, brush it with oil or ghee and place the baking sheet into the preheated oven.
13. Bake it 18-20 mins till golden brown.
14. Check while baking and turn upside down one time to bake all sides.
15. Lilva Kachori is ready. Serve it with chutney, tea as a snack and enjoy.

Tips:

• Do not knead the dough too much.
• You can freeze the half-baked kachoris into the freezer in an air tight container or a zip lock bag for later use. Just thaw and bake it again 10-12 mins before serving or eating.
• Add sugar and spices as per taste.

Here are those post of virtual Diwali potluck party! Check out and enjoy! Happy Diwali to Everyone!

• Rasmalai By Kankana Saxena
• Balushahi By Himanshu Taneja
• Karachi Halwa by Soma Sengupta
• Pal Kozhukatai by Vijitha Shyam
• Malai Laddu by Prerna Singh
• Matton Pantheras by Maumita Paulghosh
• Prwan Pulao by Chandrima Sarkar
• Mysore Pak by Radhika Penagonda
• Ilish Pulao by Deepasri Beb
• Mini Gulab Jamuns by Rumela Roy

Binjal Pandya

Lilva Kachori Baked

Lilva Kachori is a perfect snack for a party. Lilva Kachori is healthy, protein booster, nutritious and tasty at the same time. I made backed Lilva Kachori rather than deep fried, which is healthier than deep fried. Lilva Kachori is perfect for celebrations or any occasions like Diwali, Holi or Eid festival. The one black spot that usually mars the goodness of kachoris is that they are deep-fried.

Here is a non-fried version of Lilva Kachori that you're sure to enjoy as much as the original. You can now indulge in the protein boost of Lilva and green peas without worrying about the calories of a deep-fried snack!

Print Recipe Pin Recipe

Course: Appetizers &amp, Snacks

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

For Dough

• 1 cup All Purpose Flour/Maida
• 1-2 tbsp Semolina/Suji
• 1-2 tbsp Chickpeas Flour/Besan
• 2-3 tbsp Ghee/Oil
• Salt

For Stuffing

• 1 cup Frozen or Fresh Lilva/Pigeon Peas
• ½ cup Frozen or Fresh Green Peas
• ¼ cup Fresh or Frozen Grated Coconut
• 1- inch Ginger Piece
• 2-3 Green Chilies Chopped
• ¼ cup Chopped Coriander Leaves
• 1 Lemon Juice
• ¼ tsp Turmeric Powder
• ½ tsp Red Chili Powder
• 1 tsp Coriander Seeds Powder
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tsp Sugar
• Salt
• 2 tbsp Oil

Other Ingredients

• Oil/Ghee for brushing

Method

 

1. In a mixing bowl, add flour, suji, besan, salt and melted ghee. Rub the mixture with hand palms and mix it well.
2. Add water little by little, knead it and make a stiff but smooth dough, do not knead the dough too much.
3. Make the small lemon size balls from the dough and cover it with damp cloth and keep aside.

Stuffing

1. In a food processor jar, add pigeon peas, green peas, coconut, ginger, green chilies, coriander leaves, salt, sugar and lemon juice. Blend it and make a coarse mixture.
2. Heat the oil in a kadhai. Add cumin seeds, hing, the prepared coarse mixture, red chili powder, turmeric, coriander powder and stir fry it for 1-2 mins.
3. Remove it from the flame and keep aside to cool down.

Process

1. Preheat an oven on 350F/180C.
2. Take the prepared dough ball and roll it into small circle. Use a drop of oil if its sticking while rolling.
3. Put the spoon full of the prepared stuffing on center of the circle.
4. Seal the edges on top, remove the excess dough, give a round shape by rolling between the palm and make a perfect round ball to make a round kachori.
5. Repeat the same method and make more round kachoris.
6. Line the parchment paper on baking sheet, arrange the prepared kachoris over it, brush it with oil or ghee and place the baking sheet into the preheated oven.
7. Bake it 18-20 mins till golden brown.
8. Check while baking and turn upside down one time to bake all sides.
9. Lilva Kachori is ready. Serve it with chutney, tea as a snack and enjoy.

Notes

• Do not knead the dough too much.
• You can freeze the half-baked kachoris into the freezer in an air tight container or a zip lock bag for later use. Just thaw and bake it again 10-12 mins before serving or eating.
• Add sugar and spices as per taste.