The well-known and classic Tuvar Lilva Matar Kachori is an exclusive identity of Gujarat. Though the snack food is well consumed throughout the country, this particular version of Lilva Matar Kachori - a specialty of West India, comes from its very own home, Gujarat. There are many other kinds of kachori, but this one is special. Being incredibly delicious and crunchy, the Kachori is mildly spicy and sweet. The yummy filling is prepared with cashews and raisins to emphasize the flavour of the pigeon peas and the vivid green colour of the green peas. Fresh tuvar is used to pack kachoris, which are then spiced up with ginger and green chilies. In addition, lime juice is added to our dough to boost flavour.

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The Tuvar Lilva and Matar Kachori is a traditional spicy, sweet and sour deep-fried snack from North India, particularly in Gujarat, Rajasthan, Kota, and Delhi. Lilva, or soft pigeon peas, are what give this dish its name. The Marwaris introduced the Kachori in the Hindi belt, where kachori is thought to have its roots. Before the invention of Samosa, it was believed to be an iconic favourite of the folks. It has become one of the most cherished street foods. You must have witnessed a massive pile of sizzling hot kachoris lies outside shops is one of the sights around India's vibrant bazaars. So, relish the distinct flavour of this Lilva Kachori at home in just 30 minutes, without waiting in lines. Here’s the recipe for Tuvar Lilva Matar Kachori.

Preparation time: 25 mins

Cooking time: 20 mins

Servings: 8

Ingredients

For stuffing

  • 2 cups tuvar dana (ground)
  • ½ cup green peas (ground)
  • 3 tbsp oil
  • ½ tsp asafoetida
  • ⅛ tsp cooking soda
  • 1 tbsp green chilli paste
  • 1 tbsp ginger paste
  • 3 tbsp coconut (freshly grated)
  • 1 tbsp sesame seeds
  • 2 tsp salt
  • 3 tbsp cashews
  • 2 tbsp raisins
  • 2 tbsp sugar
  • ½ tsp garam masala 
  • 2 tbsp lemon juice
  • ½ cup fresh coriander leaves

For kachori

  • 2 cups maida 
  • ½ cup wheat flour
  • 1½ tsp salt
  • ½ tsp lemon juice
  • 5 tbsp oil
  • Water

Method

  • Put the ground lilva and peas in a grinder to make a smooth stuffing.
  • Heat some oil in a pan, add asafoetida and cooking soda. Stir for few minutes
  • Add green chilli paste and ginger paste. Sauté lightly.
  • Add fresh coconut, sesame, crushed lilva tuvar and salt. Keep mixing thoroughly. Cover and cook for 2 minutes and stir.
  • Mash the peas and tuvar dana. Cover and let cook for 5 minutes again on low flame.
  • Now, add cashews and raisins. Mix and let rest for 2 minutes covered.
  • Add sugar and garam masala. Mix well until the sugar dissolves.
  • Turn off the flame and stir in the lemon juice followed by coriander leaves.
  • In a mixing bowl, combine maida, wheat flour, salt, lemon juice and oil. 
  • First mix with your hands. And then pour water little by little to knead a dough for kachoris. At last, knead with oil for a soft texture.
  • Make tiny balls, roll them out, place in the stuffing and seal. Repeat the same steps for all kachoris.
  • In a skillet, add oil. When the oil is hot, drop the kachoris in batches, and deep fry them on medium-low heat until they turn golden-brown. 
  • Drain and place them on a paper towel-lined plate
  • Serve hot with green mint chutney or ketchup.

Devour these crispy, flavourful balls with masala chai. The scrumptious and flaky Lilva Kachoris can be prepared and kept in the refrigerator for up to 2 days.