Name: Lilva Kachori recipe by Purvi modi at BetterButter
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4
Ingredients: For dough :; All purpose flour (maida) 1.5 cups; Semolina 3 tablespoon; Ghee 3 tablespoon; Salt 1/2 tablespoon; Spinach leaves 12 to 15; Pinch of sodabicarb; For stuffing:; Lilva (tuvar pod or pigeon pea) 250 gms; Crushed chilly 5-6; Chopped coriander leaves 1/2 cup; Salt to taste; Haldi 1/2 teaspoon; Cinnamon powder 1/2 teaspoon; Clove powder 1/2 teaspoon; Lemon juice 2 tablespoon; Powdered sugar 3 tablespoon; Oil 5-6 teaspoon; Cumin seeds 1 tablespoon; Pinch of asafoetida; Sesame seeds 3-4 teaspoon; Oil for frying

ABOUT Lilva Kachori RECIPE

Lilva kachori is a very famous snack of Gujarat especially make in winter as fresh tuvar(pigeon pea) is easily available.there are many variations of lilva kachori. Here I am posting easy method which I learnt from my mother.

Ingredients Serving: 4

For dough :
All purpose flour (maida) 1.5 cups
Semolina 3 tablespoon
Ghee 3 tablespoon
Salt 1/2 tablespoon
Spinach leaves 12 to 15
Pinch of sodabicarb
For stuffing:
Lilva (tuvar pod or pigeon pea) 250 gms
Crushed chilly 5-6
Chopped coriander leaves 1/2 cup
Salt to taste
Haldi 1/2 teaspoon
Cinnamon powder 1/2 teaspoon
Clove powder 1/2 teaspoon
Lemon juice 2 tablespoon
Powdered sugar 3 tablespoon
Oil 5-6 teaspoon
Cumin seeds 1 tablespoon
Pinch of asafoetida
Sesame seeds 3-4 teaspoon
Oil for frying

Instructions

For stuffing:
Crush lilva in a chilly cutter
Heat oil in a pan and splutter cumin seeds
Add hing and sesame seeds
Add crushed green chili and crushed lilva.
Add salt and haldi and mix well
Sprinkle little water over it, cover and cook till mixture becomes soft.
Add cinnamon powder and clove powder, mix well
Add lemon juice and powdered sugar and cook for 2-3 min.
Last add chopped coriander leaves.stuffing is ready. Let it cool to room temperature
For dough:
Blanch spinach leaves with pinch of sodabicarb in boiling water for 1 min. Drain and grind to smooth puree
Mix maida, semolina and salt. Add ghee and mix well.
Add spinach paste and knead dough. Add water if required and knead to smooth dough. Rest for 10-15 min.
For kachori:
Divide dough into equal portions and roll out into poori.
Fill a spoonful stuffing. Gather the edges of the poori on top and seal them. Shape them round or potli or as desired
Deep fry kachoris over medium heat until golden brown, drain excess oil
Serve hot with green chutney or tamarind chutney

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