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lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori |

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Tarla Dalal • 17 April, 2021

lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori |

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लिलवा कचोरी रेसिपी | गुजराती ताजा तुवर दाना कचोरी | गुजराती लीलवा कचोरी | हरे तुवर दाने की कचोरी - हिन्दी में पढ़ें (Lilva Kachori, Winter Fresh Toovar Kachori in Hindi)

Table of Content

About Lilva Kachori, Winter Fresh Toovar Kachori

Ingredients

Methods

If you like lilva kachori

For the stuffing of lilva kachori

For the dough of lilva kachori

How to make lilva kachori

Nutrient values

lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with 30 amazing images.

lilva kachori is the famous snack made during the winter months which is extremely famous in the city of Ahmedabad and Valsad in Gujarat.

Gujarati fresh tuvar dana kachori is a traditional kachori made with a stuffing of fresh toovar and green peas perked up with ginger and green chillies. A dash of lemon adds to the chatpata taste of the stuffing, making this a really exciting snack to bite into on a cold winter’s day.

To make lilva kachori, first make the dough. Combine all the ingredients in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture. Knead into a semi-soft dough using enough water. Keep aside. Then for the stuffing, heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add all remaining ingredients and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. Then shape the kachori. Divide the stuffing and dough into 12 equal portions. Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling. Place one portion of the stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Shape more kachoris and deep fry 3 at a time on a slow flame for 8 minutes. Serve immediately with green garlic chutney.

The flaky and crisp hare toovar dane ki kachori with an excitingly spicy stuffing, is a must-try recipe in the winter months, when fresh toovar is available in the markets. It owes its texture to the unique way of making its dough. You have rub the maida with melted ghee till it resembles bread crumbs and then knead it into a dough.

Like most fried snacks this winter kachori recipe tastes amazing with green garlic chutney. Together the duo makes a perfect winter snack to be enjoyed as a family treat. This fresh toovar kachori is also served as a farsan as a part of Gujarati thali with puris, sabzi and Gujarati Kadhi.

Tips for lilva kachori. 1. Blend the green peas and fresh toovar very coarsely so you can enjoy its texture. Add it to the mixer jar and blend for about 2 to 3 seconds and it is ready. 2. Deep-fry the kachoris on a slow flame so they cook well from inside and attain their flaky texture too. 3. You can half deep-fry them, cool and then store in an air-tight container in the refrigerator for 1 to 2 days. Just before deep-frying remove them and fry them till done.

You can also try other kachori recipes like Khasta Kachori Chaat , and Mawa Kachori.

Enjoy lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with step by step photos.

Lilva Kachori, Winter Fresh Toovar Kachori recipe - How to make Lilva Kachori, Winter Fresh Toovar Kachori

Ingredients

For The Kachori

1 cup plain flour (maida)

2 1/2 tbsp melted ghee

salt to taste

For The Stuffing

1 cup fresh toovar

1 cup fresh green peas

1 tbsp oil

1/4 tsp asafoetida (hing)

a pinch of turmeric powder (haldi)

1/2 tbsp ginger (adrak) paste

1 tbsp green chilli paste

1/4 cup finely chopped coriander (dhania)

1 tbsp lemon juice

1/2 tbsp sugar

salt to taste

oil for deep-frying

For Serving

green garlic (lehsun) chutney

Method

For the kachori

Combine all the ingredients in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture.
Knead into a semi-soft dough using enough water. Keep aside.

For the stuffing

Combine the fresh toovar and green peas in a mixer and blend till coarse. Keep aside.
Heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds.
Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Add the coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly.

How to proceed

To make lilva kachori, divide the stuffing into 12 equal portions and keep aside.
Divide the dough into 12 equal portions. Keep aside.
Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling.
Place one portion of the stuffing in the centre.
Bring together all the sides, seal it tightly , pinching in the center.
Repeat steps 3 to 5 to make 11 more kachoris.
Heat the oil in a deep non-stick pan on a medium flame and deep-fry, 3 kachoris at a time on a slow flame for 8 minutes, turning them in between till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Repeat steps 7 to deep-fry the remaining 9 more kachoris.
Serve the lilva kachori immediately with green garlic chutney.

Lilva Kachori, Winter Fresh Toovar Kachori recipe with step by step photos

If you like lilva kachori

1. If you like lilva kachori, then also try other kachori recipes like
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  - moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with amazing 28 images.
  - vatana ni kachori recipe | matar kachori | green peas kachori | green peas recipe | with 6 amazing images.

For the stuffing of lilva kachori

1. For the stuffing of lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori, add 1 cup fresh toovar in a mixer.
2. Also add 1 cup fresh green peas.
3. Blend till you get a coarse mixture. The best way to grind is to pulse for 4 to 5 seconds and pause. Do this twice and you will get a coarse mixture. Keep aside.
4. Heat 1 tbsp oil in a broad non-stick pan.
5. Add 1/4 tsp asafoetida (hing).
6. Add a pinch of turmeric powder (haldi).
7. Add 1/2 tbsp ginger (adrak) paste.
8. Add 1 tbsp green chilli paste.
9. Sauté on a medium flame for 30 seconds.
10. Add the coarsely blended toovar and green pea mixture.
11. Mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
12. Add 1/4 cup finely chopped coriander (dhania).
13. Add 1 tbsp lemon juice.
14. Add 1/2 tbsp sugar.
15. Add salt to taste.
16. Mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool.

For the dough of lilva kachori

1. For the lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori, add 1 cup plain flour (maida) in a deep bowl.
2. Add 2 1/2 tbsp melted ghee.
3. Add salt to taste.
4. Mix well and rub in between your palms to form a breadcrumbs like mixture.
5. Knead into a semi-soft dough using enough water. Keep aside.

How to make lilva kachori

1. To make lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori, divide the dough into 12 equal portions.
2. Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling.
3. Place one portion of the prepared stuffing in the centre.
4. Bring together all the sides, seal it tightly, pinching in the center. Pinch it well and secure it so it doesn’t open while frying.
5. Repeat steps 1 to 4 to make 11 more kachoris.
6. Heat the oil in a deep non-stick pan on a medium flame and add 3 kachoris at a time in hot oil.
7. Deep fry on a slow flame for 8 minutes, turning them in between till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
8. Repeat step 6 and 7 to deep-fry the remaining 9 more kachoris. Keep aside.
9. Serve lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori with green garlic chutney