LilvaKachori Ingredients. MASALA 1 bag Boiled Lilva/Peas Little bit Green Chilies, Little bit Coriander Leaves Little bit Zeera Little bit Ginger/Garlic Paste Little bit Hing Little bit Turmeric Little bit Salt Little bit Sugar Little bit Coriander Powder (optional) Little bit Lime Juice DOUGH 1 cup Maida Little bit Salt ½ Tbsp Suji (soaked in warm water) 1 Tbsp Ghee/Oil Water for Dough METHOD Into a food processor add Lilva, add green chilies, add coriander leaves and blend to a coarse paste. Fry them of a little less then medium heat, for about 4 minutes, until the kachori get nice light color. DON’T FRY THE KACHORIES IN HOT OIL, BUT FRY IN LITTLE LESS THEN MEDIUM HEAT 1 cup Maida
Here, I have used tuvar lilva, a typical Gujarati bean, but as the name mentions, the same recipe can be made with anything green like peas or french beans
Lilva tuver kachoris are quite popular in Gujarat. This time, I decided to make them with fresh lilva tuver (fresh pidgeon peas) and masoor dall to make a change
LilvaKachori is a perfect snack for a party. You can now indulge in the protein boost of Lilva and green peas without worrying about the calories of a deep-fried snack
Kachoris with Lilva Tuver and Masoor Dall. I decided to make these hot and spicy baked Kachoris which are basically a savoury pastry stuffed with lentils and fresh peas
