👩‍🍳 Preparation

1. Prepare the Dough

• In a mixing bowl, combine maida, semolina, and salt.

• Add oil and rub it into the flour with your fingers until crumbly.

• Gradually add water and knead into a soft, smooth dough (not sticky).

• Cover with a damp cloth and let it rest for 15–20 minutes.

2. Make the Lilva Filling

• Heat 1 tbsp oil in a pan.

• Add cumin seeds and hing. Let them crackle.

• Add green chillies, ginger, and garlic paste. Sauté for 30 seconds.

• Add the coarsely crushed lilva. Stir and cook on medium heat for 5–6 minutes until moisture reduces.

• Add turmeric, salt, sugar, lemon juice, and chopped coriander. Mix well.

• Cook for another 2–3 minutes till the mixture is dry.

• Let the mixture cool completely.

3. Shape the Kachoris

• Divide the dough into small lemon-sized balls.

• Flatten one ball slightly and make a small cup shape.

• Place 1 tsp of lilva filling in the center.

• Gather the edges, seal tightly, and flatten gently between your palms.

• Make sure the filling doesn’t break through the dough.

4. Fry the Kachoris

• Heat oil in a deep pan on medium flame.

• To test, drop a small dough piece — it should rise slowly, not immediately.

• Fry the kachoris on low to medium heat until golden brown and crisp from all sides.

• Remove and drain on absorbent paper.

5. Serve

Serve hot Lilva Kachoris with green chutney, tamarind chutney, or even a cup of hot masala chai!

💡 Pro Tips

✅ Coarsely grind the lilva — don’t make it into a paste.
✅ Always fry on low flame for even cooking and perfect crispness.
✅ Add a pinch of sugar and lemon juice for that authentic sweet-tangy Gujarati balance.
✅ Can also be baked at 180°C for 20–25 minutes for a healthier version.

🍽️ Serving Suggestion

• Serve as a farsan item in a Gujarati thali.

• Enjoy as a winter evening snack with tea.

• It pairs beautifully with garam masala chai or imli chutney.