Lilva Ni Kachori | Famous India Street Food | Gujarati Farsan Recipe By Chetna Patel

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber and nutrients.

green peas

🥗Healthier: fresh peas

💰Cheaper: frozen peas

Frozen peas are often less expensive and convenient.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier while vegetable oil is budget-friendly.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs enhance flavor without added calories.

Welcome viewers and introduce the recipe for Lilva Ni Kachori.

Measure 150 grams of green peas and 100 grams of split peas.

Crush both types of peas in a food processor until they are coarsely ground, not a fine paste.

Prepare the dough by mixing 1 cup of all-purpose flour with 1/2 teaspoon of salt and 2 tablespoons of oil, mixing by hand.

Add 5 tablespoons of lemon juice to the flour mixture for crispiness.

Add 1/4 cup of fine wheat flour to the dough mixture to make it easier to roll.

Gradually add slightly more than 1/4 cup of water to form a soft dough, similar to puri dough.

Knead the dough well and let it rest covered for 10-15 minutes.

For the filling, heat 2 tablespoons of oil in a non-stick pan over low heat.

Add 1/2 teaspoon of cumin seeds and 1/2 teaspoon of asafoetida to the hot oil.

Once fragrant, add the crushed pea mixture and stir.

Add 1/4 teaspoon of baking soda to maintain the color of the peas and mix well.

Add 1/2 teaspoon of salt and cover the pan, cooking for 2-3 minutes.

Add 1/2 cup of desiccated coconut, 2 tablespoons of raisins, and 2 tablespoons of finely chopped cashews to the filling mixture.

Stir in 1 tablespoon of ginger chili paste and mix thoroughly.

Add 1 tablespoon of sugar and 5 tablespoons of garam masala to the filling, mixing well.

If the mixture seems dry, you can add 1-2 tablespoons of water, but the creator does not add any.

Turn off the heat and let the filling cool down.

Once cooled, add 1/4 cup of finely chopped green garlic, 1/4 cup of finely chopped coriander leaves, and a little lemon juice, mixing well.

Form small balls from the dough and flatten them into discs.

Place a spoonful of the filling in the center of each disc and fold the edges over to seal tightly.

Heat oil in a pan over medium heat for frying the kachoris, ensuring the oil is not too hot to prevent burning.

Fry the kachoris until they are golden brown, making sure to fry them on medium heat for crispiness.

Once fried, remove the kachoris and drain them on paper towels to absorb excess oil.

Serve hot with green chili ginger chutney or sweet chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens