Lilva Kachori Recipe- Authentic Gujarati Snack with Carom Seeds

Last Updated on 2 months by Neha Deshmukh

Lilva Kachori Recipe: Authentic Gujarati Snack with Carom Seeds

Hey everyone! If you’ve ever been to Gujarat, you know the food is something special. And if you’ve ever tasted Lilva Kachori, well, you probably dreamt about it later! This recipe is a little piece of my childhood – I remember my nani (grandmother) making these during monsoon season when lilva is at its peak. It’s a bit of work, but trust me, the burst of flavor is SO worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Lilva Kachori isn’t just a snack; it’s an experience. The flaky, slightly spiced dough gives way to a savory, subtly sweet filling bursting with fresh lilva. The ajmo (carom seeds) add a wonderful digestive quality, and the aroma while frying? Unbeatable. It’s perfect for a rainy day treat, a festive celebration, or just when you’re craving something truly special.

Ingredients

Here’s what you’ll need to make these delightful kachoris:

• 1 ½ cups all-purpose flour (about 190g)
• ½ tsp ajmo (carom seeds)
• ¼ tsp black pepper
• ½ tsp salt
• ¼ cup oil or ghee (about 60ml)
• 1 green chili, finely chopped
• 1 inch piece ginger, grated
• ½ cup cilantro, chopped (about 30g)
• 6 garlic cloves, minced
• 1 cup lilva (fresh tuvar) – about 150g
• ½ cup onion, finely chopped (about 80g)
• 1 tsp ajmo (carom seeds)
• ¼ tsp hing (asafetida)
• 2 tsp sesame seeds
• 1 Tbsp besan (chickpea flour) – about 10g
• 1 tsp cumin powder
• ½ tsp garam masala
• 1 Tbsp lemon/lime juice

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Lilva (Fresh Pigeon Pea) – A Seasonal Delight: Lilva is best enjoyed when in season (typically monsoon/rainy season). It has a slightly sweet, fresh flavor.
• Ajmo (Carom Seeds) – The Digestive Powerhouse: Don’t skip the ajmo! It’s not just about the flavor; it aids digestion, which is especially helpful with fried snacks.
• Hing (Asafetida) – Aromatic & Beneficial: A tiny pinch of hing goes a long way. It adds a unique savory depth and is also known for its digestive properties.

Regional Variations in Kachori Dough & Filling

While this is a classic Gujarati recipe, you’ll find variations across India. Some families add a touch of yogurt to the dough for extra tenderness. Others might include potatoes in the filling. The beauty of kachori is that it’s adaptable to your taste!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, in a large bowl, mix together the flour, ½ tsp ajmo, black pepper, and salt.
2. Add the oil or ghee and rub it into the flour until the mixture resembles breadcrumbs. This is key for a flaky crust!
3. Gradually add water, kneading to form a soft, non-sticky dough. Cover and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
4. While the dough rests, let’s make the filling. Pulse the green chilies, ginger, cilantro, garlic, and lilva in a food processor until you have a coarse mixture. Don’t over-process – you want some texture!
5. Heat a little oil in a pan and sauté the onions with hing and 1 tsp ajmo until softened.
6. Add the besan, cumin powder, and garam masala. Cook for a minute or two until fragrant.
7. Pour in the lilva mixture and cook for about 10 minutes, stirring occasionally, until the lilva is tender.
8. Finish with a squeeze of lemon/lime juice. Taste and adjust seasonings as needed. Let the filling cool completely.
9. Divide the dough into 16 equal pieces. Roll each piece into a 4-inch circle.
10. Place about a tablespoon of filling in the center of each circle. Bring the edges together to seal tightly, pinching to prevent bursting.
11. Heat oil in a deep frying pan over medium heat (around 325°F or 160°C).
12. Gently fry the kachoris, a few at a time, until golden brown and crispy.
13. Drain on paper towels and serve hot with your favorite chutney!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy kachoris.
• Make sure the filling is completely cool before stuffing the kachoris. Warm filling can make the dough sticky and difficult to work with.
• If the dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a little flour.

Variations

• Vegan Kachori Adaptation: Simply use oil instead of ghee in the dough.
• Gluten-Free Kachori Adaptation (Using Alternative Flours): You can experiment with a blend of gluten-free flours like rice flour, potato starch, and tapioca starch. It might take a bit of tweaking to get the right consistency.
• Spice Level Adjustment – Mild to Spicy: Adjust the amount of green chili to your liking. You can also add a pinch of red chili powder to the filling for extra heat.

Festival Adaptations – Janmashtami & Diwali Special

These kachoris are a staple during Janmashtami and Diwali in many Gujarati households. They’re often offered as prasad (a religious offering) and enjoyed with family and friends.

Serving Suggestions

Lilva Kachori is best enjoyed hot and fresh! Serve it with:

• Green chutney (mint-cilantro chutney is a classic)
• Sweet tamarind chutney
• A cup of masala chai

Storage Instructions

Leftover kachoris can be stored in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven or air fryer to restore their crispness.

FAQs

What is Lilva and where can I find it?

Lilva is fresh pigeon pea, typically available during the monsoon season in Indian grocery stores. It looks like small, green peas in a pod.

Can I use frozen lilva instead of fresh?

While fresh lilva is best, you can use frozen lilva in a pinch. Thaw it completely and drain any excess water before using. The flavor won’t be quite the same, but it will still be delicious.

What is the purpose of ajmo (carom seeds) in this recipe?

Ajmo aids digestion, which is important when enjoying fried foods. It also adds a unique, slightly pungent flavor.

Can I make the filling ahead of time?

Absolutely! You can make the filling a day in advance and store it in the refrigerator.

How do I prevent the kachoris from bursting while frying?

Make sure to seal the kachoris tightly and don’t overcrowd the pan. Maintaining the correct oil temperature is also crucial.

What is the best way to serve Lilva Kachori?

Hot and fresh, with a generous dollop of green chutney and a cup of chai!