I first tried these Vegan Garlic Kachori when I was very young in the English city of Leceister. Being from London, Leicester was too far to travel so my Mum would occasionally make these at home. 11 years later, I gave the recipe a go for myself!
What is Kachori
Kachori is deep-fried pastries that are filled with various spicy fillings (something similar to samosa) and often served at afternoon tea but it can be served as a canape at any get-together or as part of an Indian style feast. In Gujarat, these deep-fried Kachoris are served in a Gujarati Thali as traditional Gujarati farsan (savoury item). Depending on the part of India that you visit, you will find different type of kachoris. In Rajasthan, you’ll find pyaz (onion) kachori, moong daal Khasta Kachori and mawa kachori which is similar to Mawa Gujiya that are stuffed with milk solids and nuts. In North India, Raj kachori and Khasta Kachoris are hugely popular and often served as a chaat. Usually in North India and Rajasthan Kachoris are served with Rasadar Aloo Tamatar Ki Sabji In Gujarat, during the winter season Tuvar Lilva Kachori is quite popular, throughout the year yellow moong daal and Dry Fruit Masala Kachori are hugely in demand. Whilst in other parts of the India Matar (green peas) kachori, hing kachori and daal kachori. Also in many parts of the Indian these kachoris are made flat like Poori.
Why this Garlic Lilva Kachori is different
This kachori recipe is different from other traditional kachori recipes for a few reasons. Firstly, this recipe has garlic cloves in the filling. The garlic gives a wonderful flavour to the kachoris which you can’t find in plain lilva kachoris. The filling is therefore spicy, garlicky and ever-so-slightly sweet. Secondly, the pastry for this kachori is different than all other types. The pastry for these kachoris is thinner and softer making this recipe of kachori unique and has a similar resemblance to samosa pastry. The pastry is neither crispy, nor hard or flaky.
Frozen Lilva Kachori
Frozen lilva kachori is easily available in the Indian groceries and British supermarkets but the uniqueness of the flavour of this garlic lilva kachori recipe means that you can’t find them anywhere else.
Ingredients for Fresh Tuvar Lilva Kachori
Generally, kachori’s outer layer or pastry made using plain flour and sometimes has semolina added to it but here we are using Plain flour aka maida or purpose flour Whole wheat flour or chapatti flour Oil and salt For the filling, you will need: Tuver Lilva – I have used frozen green pigeon peas, one can use fresh pigeon peas (fresh tuvar dana) if available. Tuver is used in our Surti Undhiyu. Green Peas – aka Matar or Vatana. I have used frozen but you can use fresh green peas too. You may wonder if using frozen peas and lilva alters the flavour. I can assure you that it doesn’t. Using fresh tuvar lilva dana or frozen gives the same wonderful taste. Oil – try not to use very strong flavoured oil such as extra virgin olive oil or mustard oil. Spices – red chilli powder, cumin powder and coriander powder, garam masala and amchoor powder. I have not added turmeric powder in this recipe. If amchoor powder is not available use dash of lemon juice or lime juice instead. Seeds – mustard seeds, cumin seeds, sesame seeds and fennel seeds. Asafoetida aka hing or yellow powder. Garlic, ginger and green chilies – crushed or paste. You may use fresh green garlic if it is available. Sugar – regular granulated sugar works best, it’s a must ingredient in Gujarati Kachoris! Coconut – desiccated coconut works best. Fresh coriander leaves Seasoning.
How to make perfect pastry for Lilva Kachori
The pastry for this kachori is unique. It is soft and not hard like other kachoris. This makes the kachori easy to eat and it doesn’t crumble everywhere when you eat it. To make the kachori dough, you will need the following ingredients:
- In a wide big plate or deep bowl add all the flours, oil and salt.
- Knead the dough using tap water or slightly warm water and cover it with the damp kitchen towel for half an hour.
- Divide the dough into equal (apricot) size portions and make balls.
How to make the Garlic Tuver Lilva kachori masala/filling
- Take frozen green peas and lilva, defrost then blend or grind using a grinder. Keep it coarse mixture.
- Heat 1 tbsp oil in a broad non-stick pan on medium heat, add mustard seeds and cumin seeds (if using) and hing. 3.Once it splutters add coarsely ground lilva beans.
- Cook the mixture for at least 5-6 minutes.
- Then add all the masala, ginger, green chilli paste, garlic, sugar, salt, coconut and crushed fennel and sesame seeds.
- Cook further for 5-6 minutes, keep stirring all the time then leave it cool completely.
How to assemble/shape Kachori
Once the mixture is totally cooled, it is time to assemble or shape kachoris. It is a little time-consuming step but all the efforts are totally worth it. 7. Roll out the one dough ball on a flat surface using a rolling pin in round shape. I kept the small circle around 10cm. 8. Make small stuffing ball or 1 tablespoon of stuffing and put in the centre of the circle. 9. Seal the edges by bringing all the sides together, remove extra dough. 10. All the kachoris are filled, shaped and ready to fry.
How to fry kachori and Tips for the best Kachori
The heat of the oil for this kachori should be on a low temperature – we want the oil to be just hot. This will keep the pastry soft and won’t burn. Make sure the stuffing is well dry and doesn’t contain moisture. 11. Heat oil in a kadai or wok. 12. Add 3-4 kachoris at a time. 13. Fry them on low to medium flame, so they cook evenly and doesn’t burn. 14. Once golden brown all over, remove and serve hot.
Can I bake Lilva Kachori?
You can bake Kachori, however, you won’t get an authentic taste. Kachoris are best enjoyed deep-fried. However, that isn’t to say that you cannot bake them. To bake these kachoris, brush with oil and place in a pre-heated oven at Gas Mark 4 for 20/25 minutes. Keep an eye on the kachoris so that the top doesn’t burn. Remember, the filling inside is already cooked, so they will not need too long. Keeping the pastry in the oven for too long will make it go hard.
Air-Fried Kachori (Lilva Kachori)
If you or anyone you know is following a low oil diet, you can also suitably air-fry these kachoris. Method for Air-frying Lilva Kachoris: Make the kachoris using this recipe and method. Brush it with the oil and air fry them in a preheated air fryer at 350F or 180C and air fry for 10-12 minutes or golden.
What to serve with Kachori
The flavour of these kachoris is so phenomenal that it doesn’t really need to be served with anything in particular. If you wish to have chutney on the side, then Gujarati Date and Tamarind Chutney aka Imli Chutney and green chutney is your best bet. In the unlikely occasion you have leftover Kachori, why not transform them into Kachori Chaat, much like our Leftover Khaman Dhokla Chaat In India, Kachori is often served with Masala Chai or Karak Chai. My personal choice would be cold drinks such as Mango and Lime Lassi – just so heavenly! As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note:- This post was originally posted in 14 April 2010 but I have updated the post since with newer photos and helpful content. The recipe remains the same.
