Tuver Lilva ni Kachori (Fresh Pigeon Pea Kachori)
Crispy, flaky Gujarati kachori stuffed with a spiced fresh tuver lilva (pigeon pea) and coconut filling. A Makar Sankranti staple made low and slow for the perfect crunch.
Equipment
- Heavy-bottomed kadhai or Dutch oven
- Food processor
- Slotted spoon
Ingredients
For the Dough
- 2 cups maida all-purpose flour
- 3 tablespoons ghee or neutral oil for vegan
- 1/2 teaspoon salt
- 1/2 cup water approximately
For the Filling
- 1.5 cups fresh tuver lilva shelled pigeon peas
- 1/3 cup freshly grated coconut
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 green chillies finely chopped
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon dhania jeera coriander-cumin powder
- 1/4 teaspoon turmeric
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- Salt to taste
- 2 tablespoons fresh coriander chopped
For Frying
- Oil for deep frying
Instructions
Prepare the Dough
- Combine maida and salt in a bowl. Add ghee and rub in with fingertips until the mix resembles coarse crumbs: this creates the flaky layers.
- Add water gradually, kneading into a firm dough. Cover with a damp cloth and rest 20 minutes.
Make the Filling
- Pulse tuver in a food processor 4-5 times for a coarse crush, not a paste.
- Heat oil in a pan. Add mustard seeds until they pop, then cumin seeds, green chilli, and ginger. Sauté 30 seconds.
- Add crushed tuver and cook 3-4 minutes. Add all dry spices and sugar. Stir well.
- Add coconut and cook 2 more minutes until completely dry. Add lemon juice and coriander. Cool completely before filling.
Roll, Fill, and Seal
- Divide dough into 12-14 balls. Roll each into a 3-4 inch circle.
- Place a heaped tablespoon of filling in the centre. Gather edges upward, pinch firmly, and twist. Flatten gently to 1/2 inch thickness.
Fry to Golden
- Heat oil in a kadhai over medium heat. Test with a small piece of dough — it should rise slowly to the surface.
- Add 4-5 kachoris at a time. Fry on medium-low heat for 12-15 minutes, turning gently, until deep golden.
- Drain on paper towels and rest 5 minutes before serving.
Notes
Filling must be completely dry before stuffing. Any moisture will cause kachoris to burst in the oil.
Seal the dough firmly with a twist-and-pinch: check for gaps before frying.
Slow frying on medium-low heat is essential for a crispy, cooked-through crust.
Frozen tuver: thaw fully and pat dry before processing.
Vegan swap: replace ghee with neutral oil in the dough.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in an air fryer at 160°C for 5 minutes.
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