Tuvar Lilva Kachori - Stuffed Pigeon Peas Balls

bhavnaskitchen's picture

Dec. 31, 2012

Monsoon is coming and what better way can be to enjoy this season hot tea and kachoris.


For the dough
All purpose flour 1 Cup (16 tbs)
Besan 1 Tablespoon
Water 1/4 Cup (4 tbs)
Cooking oil 1/4 Cup (4 tbs)
Salt 1 Teaspoon (to taste)
For the stuffing
Cooking oil 3 Tablespoon (for frying)
Pigeon peas 2 Cup (32 tbs)
Green peas 1/2 Cup (8 tbs)
Coriander leaves 1/4 Cup (4 tbs) , finely chopped
Coconut 2 Tablespoon
Sesame seeds 1 Tablespoon
Raisins 2 Tablespoon
Hing 1/8 Teaspoon
Turmeric powder 1/4 Teaspoon
Green chilli paste 2 Tablespoon
Ginger paste 2 Tablespoon
Sugar 2 Tablespoon
Salt 1 Teaspoon
Lime juice 1/2 Medium
Cooking oil 3 Cup (48 tbs) (for deep frying)



1. For the dough: In a bowl with water, add oil and stirring vigorously combine it well with the water. Set it aside for half an hour.


2. In another mixing bowl, add and combine the flour with besan and salt. Knead it into a dough using the water-oil mixture. Cover the bowl and set it aside.

3. For the stuffing: In a food processor, add the pigeon peas, green peas and blend it well into a thick consistency.

4. In a saucepan on medium high, heat oil, add coconut, ginger paste, green chilli paste, sesame seeds, turmeric powder, coriander leaves, pigeon peas, salt and stir fry for 7 - 8 minutes on medium heat.

5. Stir in the raisins, brown sugar, lime juice. Mix well and transfer onto a plate for cooling.

6. Once done, make golf size balls of the stuffing and keep aside. Take the dough and make olive size balls and set aside.

7. On a floured board, roll the dough into a flat, paper thin base and place the stuffing in the center. Take the edges of the dough and wrap it around the stuffing and pinch out the excess dough. Repeat this step for all the kachoris and set it aside on a plate.

8. In a wide bottomed vessel. heat oil and deep fry the kachoris until golden brown. Once done, transfer them onto paper towels to remove excess oil.


9. Serve them hot with ketchup or coriander mint chutney.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 508Calories from Fat 232

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 599 mg24.96%

Total Carbohydrates 55 g18.3%

Dietary Fiber 9 g36%

Sugars 7 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet