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Monsoon recipe: How to make Lilva Kachori

By Chef Vijesh Modi
July 02, 2019 12:30 IST
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Chef Vijesh Modi from The Deltin, Daman shares his special monsoon recipe.



For stuffing

  • 1¾ cup fresh tuvar dana (green pigeon peas or lilva)
  • 1 inch ginger, roughly chopped
  • 3 to 4 green chillies, roughly chopped
  • 3 tbsp peanuts
  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • 2 tsp sesame seeds
  • Salt to taste
  • 2 tsp sugar
  • 1 tsp garam masala
  • 1 tbsp cashew nuts, chopped
  • ¼ cup cilantro or coriander leaves
  • 1 tbsp lemon juice

For outer covering

  • ½ cup all purpose flour (maida)
  • ½ cup whole wheat flour
  • ¼ tsp sugar
  • Salt to taste
  • 2 tbsp oil
  • ¼ cup
  • 2 tbsp water


  • Coarsely grind tuvar lilva, ginger, green chillies and peanuts using a food processor or grinder.
  • Heat oil in a pan on medium flame and add mustard seeds. Once they pop, add sesame seeds and let them splutter.
  • Immediately add the coarsely ground mixture along with salt.
  • Cover and cook for 7 to 8 minutes or till the lilva gets cooked.
  • Mix in garam masala, sugar, cashews, coriander leaves and lemon juice. Turn off the stove and let the stuffing cool down completely.
  • Meantime knead the dough. Mix in the flours, salt, sugar and oil in a bowl.
  • Start kneading the dough by adding little water to make smooth yet semi-soft dough.
  • Divide into 12 equal portions, make smooth balls and flatten. Work with one portion at a time and roll into 3-4 inch circles.
  • Put one portion of stuffing in the centre, make folds and gather them together.
  • Pinch it and seal it tightly. Similarly shape the rest of the portions.
  • Heat oil and fry on medium heat till the kachoris are crispy and golden brown from all sides.
  • Serve hot with mint chutney.


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Chef Vijesh Modi