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Lilva Kachori

Similor to Samosa but with different filling and masalas

Recipe by Mr Shah of BOGOTA, US

Ingredients vegetarian 4 servings

    For the kachori

    • 3 cups all-purpose flour or whole wheat flour(the latter is healthier but a little compromise on taste )
    • 2 tbsp semolina (fine rava)
    • 1 cup warm melted ghee (clarified butter)
    • salt - to taste
    • hot water - to knead the dough
    • oil for frying kachoris

    For the filling

    • 2 cups Lilva (Green Tuver) (you can also use the frozen Tuvar available in indian stores, just thaw it before use.)
    • 2 tspn cumin seeds (jeera)
    • 1 tspn carom seeds (ajwain)
    • 1/2 tspn asafoetida (hing)
    • 1 tspn turmeric powder (haldi)
    • 1 tspn red chilli powder
    • 2 tbsp green chilli-ginger paste
    • 2 tspn sugar
    • salt and lemon juice - to taste



    For the kachori
    1. mix the salt, semolina and flour together and add the warm ghee to it. Mix well so that the entire flour is oiled and forms crumbles.
    2. Now knead the dough (not too thin or soft, just pliable enough) using warm water into a firm dough. The warm water and rava will help make the crust crispier. Cover with a wet cloth and leave aside for 10-15 mins.
    For the Fillings
    1. Take the tuvar seeds/pods and crush them with 2 tbsp water in the blender to form a semi-smooth paste.
    2. Now take a saucepan, add 2 tbsp oil to it, then add the cumin, carrom seeds, and asafoetida. When seeds splutter, add the tuvar/lilva to this.
    3. Season with green chilli-ginger paste, salt, lemon juice, sugar and the spices. Remove from flame once the mixture is well-cooked and keep aside.
    4. How To Proceed
    5. Now divide the dough into small portions, and roll into a small circle. put a large spoonful of the filling into the center,
    6. fold the dough over the filling to form a ball and seal the edges with a peak at the top
    7. You can grease your palms a little and roll the ball between them to form an even ball if that's easier. Repeat for all the kachoris.
    8. Now heat oil in a wok and deep fry 3-4 kachoris at a time over medium-to high heat till they are golden brown in color. Serve hot with Green Chutney or Tamarind


    Mr Shah

    Thanks, Jean Chaurasia

    jean chaurasia

    A Wow recipe!


    Man oh man! Mr. Nirav Shah what a great job you've done. Keep up the good work and keep posting recipes like this. I am a great fan of Gujarati Food. You're a life saver. Sincerely. Dhiman.

    Eskitha Periyaswamy

    Thanks for ds mouthwatering recipe. W'l sure try ds week end.

    Mr Shah

    HI Ritika, Golu & Vicky, Thank you very much for your comments and appreciation. Rabz, I always read your Recipes try them out and i really love them all. we have small buisness of catering which we run it from home and mostly Gujarati food we serve. Hi Shweta, Thank you very much for your comments and looking forward to submit some more nice Gujju recipes very soon. Thank you all once again. take care and happy cooking.


    The picture is sooo appealing.! Vl try this .Thanx 4 posting .


    Kudos to you for the wonderful recipe, Mr. Shah. Never thought you could be such a good cook. I mean it when I say, your wife must have done something really good to deserve you for a husband who, indeed, is a few steps ahead of the proverbial 'jack of all, master of none' statement. In fact, I find you to be 'NOT ONLY JACK, BUT, ALSO THE MASTER OF ALL'. Meanwhile, looking forward to many more such good recipes from you in the future. Sincerely, Shweta.


    Very Nice Mr Shah, would like to try to try this



    Nice recipe Mrs shah. Thankx 4 sharing.


    Looking very tempting