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Lilva Kachori

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Lilva Kachori Recipe, Maida flour Pakoda , How To Make Lilva Kachori Recipe

Tuver Lilva Kachori is spicy, delicious and easy to made Kachori variant. Lilva ni Kachori is widely consume as winter tea time snacks.

Kachori, well-known Indian snack in the shape of tiny, round balls include a pastry like hard outside covering and is loaded with a spicy stuffing. It's deep-fried in oil that provides an attractive golden color. It tastes ideal when offered hot.

 

An ideal kachori is one that's puffed up and flaky exterior but empty inside since the stuffing sticks to the crust. Various area has diverse pronunciation for the term kachori.... Read More..

About Recipe

Maida flour pakodi, Maida flour , Maida flour samuka

How to make LILVA KACHORI

(23 ratings)
90 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
LILVA KACHORI
Author : Vahchef
Main Ingredient : Lilva
Servings : 2 persons
Published date : February 21, 2019


Ingredients used in LILVA KACHORI
• Lilva or peas - 1 bag.
• Green chillies - 3 numbers.
• Coriander leaves - 1 spring.
• Jeera - half tea spoon.
• Ginger garlic paste - half tablespoon.
• Hing - 1 pinch.
• Turmeric - half tea spoon.
• Salt - to taste.
• Sugar - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Lime juice - half number.
• Maida- all urpose flour - 1 cup.
• Suji - 1 tablespoon.
• Ghee/oil - as required.
• Water - as required.
Method:
  • 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.
  • 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
  • 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 softdough, let it rest for few minutes.
  • 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.
  • Fry them of a little less then medium heat, for about 4 minutes, until the kachori get nice light color.





Cooking with images Maida flour bhajjiya , Maida flour , Maida flour bajji





Articles


Kachori, well-known Indian snack in the shape of tiny, round balls include a pastry like hard outside covering and is loaded with a spicy stuffing. It's deep-fried in oil that provides an attractive golden color. It tastes ideal when offered hot.

 

An ideal kachori is one that's puffed up and flaky exterior but empty inside since the stuffing sticks to the crust. Various area has diverse pronunciation for the term kachori. Numerous calls it kachaudi, kachauri, kachodi too. Filling for kachoris can be prepared with many different ways. These kachoris may be filled up with the stuffing which you decide on - filled with potato mixture or spicy dal combination i.e. pithi ka masala and many others.

 

Khasta kachori chaat- it's deep-fried, puffed pastry filled with spicy moong dal filling. It's covered with chutneys, onion, tomato, yogurt and sev to make the khasta kachori chaat.  ‘Khasta’ is the Hindi term. It indicates flaky. So these kachoris have flaky and crunchy consistency Just like other chaat quality recipes, kachori chaat has mixture of various tastes, flavor and feel.

 

Khasta kachori is among the recipe to nibble on for almost any meal! Offer them in the morning with potato curry with yogurt. kachori produces a delicious appetizer and is offered with, Green Chutney and tamarind chutney. It can be serve for dinner with Aloo Dum. This is among those recipes you make when you wish to thrill somebody. Kachories may also be kept in airtight container for a week.

 

Moong Dal Kachori: Having a flavorful moong dal mix as stuffing, kachori is deep-fried with patience on the slow flame to accomplish this enchantingly crisp crust and empty, well-cooked inside. Kachoris full of dal possess an extended shelf life when compared with other kachoris. The Moong Dal Kachori can be stored fresh and kept in an air-tight container. Prior to offering, heat up the kachoris in the oven for approximately 7 to 10 minutes, fill up them with curds and chutneys and serve!

 

Close and keep the kachoris firmly, carefully collect all of the sides to make a ball, close and smooth it. If there is a small opening left in the kachoris it'll split open up through the frying procedure and spoil the cooking oil. Oil shouldn't be too hot, kachoris when put into hot oil should sink to the base of the kadahi/pan and after that drift back up.

 

Along with moong dal kachori, there are many other versions such as raj kachori, mava kachori as well as pyaj kachori. Moreover, in Delhi it's also common as street food and chaat.

 

probably, kachoris should have been originated from both Rajasthan or Uttar Pradesh. because of the insufficient proof it's still unclear where particularly did the kachoris came from. but it's highly considered that, kachoris is the most popular snack recipe prior to the beginning of samosas in India. while samosas have taken the top position, still kachoris are common and possesses an enormous fan following in Rajasthan, Delhi and Uttar Pradesh.



 

Comments & Reviews

 

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Recent comments

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cyberninja17 Posted on Wed Apr 16 2008

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

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joshdoohoo Posted on Wed Apr 16 2008

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

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cyberninja17 Posted on Wed Apr 16 2008

yum!! thank you!

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Sharmila Khot Posted on Wed Apr 16 2008

Thanks for recipe...very nice

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Brijesh Chauhan Posted on Wed Apr 16 2008

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

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aarti4628 Posted on Wed Apr 16 2008

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

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VahChef Posted on Wed Apr 16 2008

use peas

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Kajal Gandhi Parikh Posted on Wed Apr 16 2008

wow chef, you are a rockstar..please post more videos of gujarati recipes, we'd love that.. kachori looks awesome, but i always thought the dough should be hard not soft, with a softer dough does it come out crispier ?

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VahChef Posted on Wed Apr 16 2008

try this

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Dee Thakore Posted on Wed Apr 16 2008

Lilva kachori is from Surat. But Bhakharwadi is from Baroda. And best is 'lila naliyer patis' fresh coconut patis (patis=outlayer is made from potato) is from Navsari. UBALIYU is from valsad=bulsar. Means all stuff vegetable cook in cla

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nadeem26 Posted on Thu Apr 17 2008

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

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VahChef Posted on Thu Apr 17 2008

i will show kasta kachori made flat

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