In the node detail page
Lilva Kachori


Lilva Kachori

  • Duration: 30 minutes
  • Serves: 6 to 8 people
  • Spice Level: Low

Authenticity Slice

It’s good to evenly mash the matar but be careful about not turning it into a smooth paste. Also, always use fresh peas.

Trivia Tadka

We all love kachoris, don’t we? Lilva Kachori is a popular South Gujarat recipe made out of green peas as stuffing. In winters, when matar is easily available, this recipe is a regular evening snack savoured with a hot cup of tea.  


  • Green peas (matar/lilva) (1 cup )
  • Ginger-chilli paste (1 tbsp)
  • Cumin seeds (jeera) (1/2 tsp )
  • Asafoetida (hing) (a pinch)
  • MTR Haldi/Turmeric Powder (1 tsp)
  • Salt (To taste)
  • MTR Garam Masala Powder (1 tsp)
  • Lemon (nimbu) juice (1 tsp)
  • Sugar (a pinch)
  • Coriander leaves (hara dhania), chopped (1 tsp)
  • Oil (1 tbsp)
  • Refined wheat flour (maida) (1 cup)
  • Clarified butter (ghee) (1 tbsp)
  • Oil (for frying)


  • Add Lilva, green chillies, and hara dhania to a grinder and blend to get a coarse mixture.
  • Heat oil in a kadhai. Add jeera, ginger-chilli paste, hing, salt, and MTR Haldi/Turmeric Powder. Mix well.
  • Now, add matar mixture and cook till the chillies are well cooked. Add a pinch of sugar, MTR Garam Masala Powder, and lemon juice and then, keep aside.
  • In a paraat, mix maida, ghee, and salt and knead into soft dough using some water. Let it rest for a few minutes.
  • Pluck a ball of dough and with a rolling pin, roll it like a poori. Add a spoonful of matar masala in the centre, gather the edges of the poori on top and seal them.
  • With your palm, pat the poori flat from all sides.
  • Heat oil in a kadhai and deep fry the kachoris till they turn pinkish brown on all sides.
  • Serve hot.

Like this recipe? How would you rate it?


Scroll To Top

What are you craving for?

  • I want

  • made of


Get Cooking