vahrehvah
sanjay thumma
Vahchef with indian food videos inspires home cooks to create restaurant style recipes at home every day.



Lilva Kachori

5  made it  |  90 reviews

Vahchef


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

  •  30 m
  •  2 servings
  •  353 Cals
Lilva Kachori
2

Lilva Kachori Recipe, How To Make Lilva Kachori Recipe

Lilva Kachoris are stuffed with baked mixture of pigeon peas (lilva bean) or urad dal (crushed and washed horsebeans), besan (gram flour), black pepper, red chilli pd, salt and other spices and deep fried until done. lilva is a beans and this a snack made called kachori.

About Recipe

How to make Lilva Kachori

(13 ratings)
90 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
Lilva Kachori
Author : Vahchef
Main Ingredient : Maida flour
Servings : 2 persons
Published date : April 14, 2008


Ingredients used in Lilva Kachori
• lilva or peas 1 Bag.
• green chillies few 0.
• Coriander leaves 1 Springs.
• Jeera 1/2 Teaspoons.
• ginger garlic paste 1/2 Tablespoons.
• Hing 1 Pinch.
• Turmeric 1/2 Teaspoons.
• Salt To.
• Sugar 1 Tablespoons.
• coriander powder 1 Teaspoons.
• Lime juice 1/2 Numbers.
• maida- all urpose flour 1 Cup.
• suji 1 Tablespoons.
• ghee/oil as nee Dozens.
• water as needed 0.
How to make the recipe:

METHOD:

1. Into a food processor add Lilva, add green chilies, add coriander leaves and blend to a coarse paste. Into a pan heat little bit oil and add zeera, add ginger/garlic paste, add Hing, add turmeric and mix it, add the mixture and mix it well.
2. Make the mixture dry and cook little further until the chilies are cooked as well. Add pinch of sugar, add Coriander Powder, squeeze some lime juice and keep aside
3. MAKE SURE THE MIXTURE IS DRY In another dish, add Maida, and some salt and make nice crumbles add soaked Suji, and make crumbles, add little water and kneed it to a SOFT dough, let it rest for few minutes.
4. Take little bit dough and spread out on a flat surface, add spoonful of Masala, hold the edges together and join them with your hand, pull it out with your index finger and thumb, remove the extra dough and roll the ball slightly between your hands. Do the same with the rest of the dough.
5.Fry them of a little less then medium heat, for about 4 minutes, until the kachori get nice light color. DONT FRY THE KACHORIES IN HOT OIL, BUT FRY IN LITTLE LESS THEN MEDIUM HEAT.


horlicks




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comments

 


 
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  • profile image
  • cyberninja17

    •  14  
    •  391  
    •  5  
   2008-04-16

wow!! first one to view and first one to comment !!!!

  • profile image
  • joshdoohoo

    •  14  
    •  391  
    •  5  
   2008-04-16

love your videos man you need to be on the food network!! vahrehvah!!

  • profile image
  • cyberninja17

    •  14  
    •  391  
    •  5  
   2008-04-16

yum!! thank you!

 

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  • Sharmila Khot

    •  14  
    •  391  
    •  5  
   2008-04-16

Thanks for recipe...very nice

 
  • profile image
  • Brijesh Chauhan

    •  14  
    •  391  
    •  5  
   2008-04-16

nice....it made me laugh when u actually did DANDIA....

  • profile image
  • aarti4628

    •  14  
    •  391  
    •  5  
   2008-04-16

I wish i could make these... i am not getting lilva here in UK :(


  • profile image
  • VahChef

    •  14  
    •  391  
    •  5  
   2008-04-16

use peas

 
  • profile image
  • Kajal Gandhi Parikh

    •  14  
    •  391  
    •  5  
   2008-04-16

wow chef, you are a rockstar..please post more videos of gujarati recipes, we&#3...

  • profile image
  • VahChef

    •  14  
    •  391  
    •  5  
   2008-04-16

try this

 

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  • Dee Thakore

    •  14  
    •  391  
    •  5  
   2008-04-16

Lilva kachori is from Surat. But Bhakharwadi is from Baroda. And best is '...

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  • nadeem26

    •  14  
    •  391  
    •  5  
   2008-04-17

I like it but why didn't you make them flat?

 
  • profile image
  • VahChef

    •  14  
    •  391  
    •  5  
   2008-04-17

i will show kasta kachori made flat

 

 


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