lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori |
by Tarla Dalal
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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.
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
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Nutrient values (Abbrv) per kachori
Energy | 127 cal |
Protein | 1.9 g |
Carbohydrates | 9.6 g |
Fiber | 1.1 g |
Fat | 9 g |
Cholesterol | 0 mg |
Sodium | 2.1 mg |
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