Leelva Ni Kachori
Crisp kachori filled with a spiced fresh pigeon pea and green masala mix. A winter Gujarati speciality, especially from Surat.
Leelva ni kachori is a winter speciality made with fresh green tuvar, called leelva or lilva, which is in season for only a few months. The tender green seeds are lightly crushed and cooked with ginger, green chilli, coriander, coconut and sugar into a juicy filling, then sealed in a soft dough and deep fried until crisp. Popular in Surat and across Gujarat, it is served at weddings, festivals and tea time. The recipe works because the filling is moist but not wet, and the dough is rested so it fries up into a crisp, blistered shell.
Method
- Mix maida, rava, salt and hot oil until crumbly like breadcrumbs. Add water gradually and knead a firm dough. Cover and rest for 30 minutes.
- Coarsely grind the leelva in a mixer with 1 to 2 tbsp water, pulsing so the seeds stay a little chunky.
- Heat 2 tbsp oil in a pan. Add cumin and hing, then the ginger-chilli paste.
- Add the ground leelva, turmeric, coriander-cumin powder, salt and sugar. Cook on medium-low for 6 to 8 minutes, stirring, until the mixture is dry and leaves the sides.
- Mix in coconut, coriander and lemon juice. Cool the filling completely and divide into 12 portions.
- Divide the dough into 12 balls, roll each to a 3 inch round, place a portion of filling in the centre, gather the edges and seal. Gently flatten.
- Heat oil on low to medium. Fry the kachori a few at a time for 10 to 12 minutes, turning occasionally, until pale golden and crisp.
- Drain on paper towels and cool slightly before serving.
Chef's tips
- Cool the filling completely or the dough softens and tears while sealing.
- Fry on low to medium heat so the kachori cook through; high heat browns them too soon.
- Use hot oil in the dough (moyan) for a flaky, crisp shell.
- Seal edges tightly, pressing out air, to stop kachori bursting in the oil.
Watch Purna make something similar
Jamnagar's Famous Dry Kachori
What to serve it with
Serve hot with green chutney, tamarind chutney or a cup of chai; in Surat they are often eaten with undhiyu.
Storage
Best eaten the same day. Cooled kachori can be kept in an airtight box for 2 days and warmed in an oven for a few minutes to crisp.
Variations
- Use frozen leelva when fresh is not available; thaw and drain well.
- Add a few crushed peanuts or sesame seeds to the filling.
- Use green peas as a substitute with a little extra ginger-chilli.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Can I use frozen leelva?
Yes. Thaw completely, drain excess water and grind. Cook the filling a little longer so it is dry. Fresh leelva has a sweeter, brighter flavour, but frozen works well.
Why did my kachori burst?
The filling may have been wet or warm, or the edges not sealed well. Cook the filling dry, cool it and seal firmly. Also fry slowly on medium-low heat.
How do I make the kachori crisp?
Use moyan (hot oil) in the dough, rest it for 30 minutes and fry on low to medium heat until golden. A well-rested firm dough gives a crisp, blistered shell.
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