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Spicy fresh green pigeon peas stuffed in a crispy and flaky pastry. Famous Gujarati snack, ideal as a tea time treat.
5 from 14 votes
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Appetizer, Snack
Cuisine Gujarati
Servings 24 pieces


For The Pastry Dough:

  • cup plain flour
  • ½ - ¾ cup water room temperature
  • 4 tbsp oil
  • ½ tsp salt

For The Filling:

  • 1 cup fresh pigeon pea, lilva, tuvar
  • ½ cup peeled and grated potato
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • ¼ tsp asafetida optional
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • ¾ -1 tsp salt
  • 1-2 tsp sugar
  • 1-2 tbsp lemon juice
  • ¼ tsp turmeric powder
  • 1 tbsp coriander cumin powder dhana jiru
  • ½ tsp cinnamon powder
  • ¼ tsp clove powder
  • ½ cup fresh coriander chopped
  • ¼ tsp grated coconut fresh
  • oil for deep frying


Preparation of Pastry Dough:

  • Mix the flour and salt in a bowl.
  • Rub in the oil.
  • Add the water and form a dough that is not too soft or too hard.
  • Don’t knead the dough too much.
  • Cover the dough with a damp cloth and leave it on the side till required.

Preparation of the Filling:

  • Coarsely mince the pigeon peas in a food processor.
  • Heat oil in a wide pan over medium heat.
  • When the oil is hot, add mustard and cumin seeds. When the seeds begin to sizzle, add hing and turmeric powder. Add the grated potato immediately. Mix well.
  • Lower the heat and stir fry the potato for about 2 minutes.
  • Add the minced pigeon peas. Mix well. Cover the pan and let the vegetable cook for about 3 to 4 minutes over very low heat.
  • Take the pan off the heat. Add ginger, chilli, salt and sugar. Mix well.
  • When the mixture cools down a bit, add coconut, fresh coriander, lemon juice, dhana jiru,cinnamon and clove powder. Mix it well.

Preparation of the Kachoris:

  • Divide the dough into 24 parts and roll each part into a ball. Cover with a damp cloth.
  • Make 24 balls from the filling.(about a heaped tablespoonful)
  • To shape the filling into balls, you'll have to press it gently in your fist and shape.
  • Roll the one part of the dough into a circle, about 3 inches in diameter.
  • Place the filling ball in the middle of the circle. Gather up the edges to the middle. Pinch the edges together. The kachori at this stage will resemble a money bag. Remove any excess dough from the top by pinching it up. Roll the kachori gently into a proper round shape and place it on a greased tray
  • Prepare the rest of the kachoris in the same way.

Frying the Kachoris:

  • Heat the oil in a deep pan, wok or karai over medium heat.
  • Drop a tiny piece of the dough into the hot oil. If it comes up immediately the oil is ready.
  • Half fry 6 to 8 kachoris at a time lightly. Remove them with a slotted spoon or jara.
  • At this stage you can freeze the kachoris by arranging the cold ones in a single layer in an airtight tin. Cover with cling film, close the lid and freeze. To fry, you must deforst them in a microwave oven or allow them to melt a bit for 15-20 mins at room temperature.
  • Leave the half fried kachoris in a colander till you need to fry them to serve.

Frying the Kachoris:

  • Heat oil the oil that's in the wok, karai or pan over medium heat.
  • Add a tiny piece of dough to the hot oil. If it sizzles up immediately then the oil is ready.
  • Add 6-8 half fried kachoris, lower the heat and fry them, turning them over frequently till they are light golden in colour.
  • Fry the remaining kachoris ans serve with them hot with yoru favourite chutney or tomato ketchup.


  • If there is any dough left over, which there will be if you remove the extra dough while preparing the kachoris, roll them out into a circle and fry them. They taste good with a cup of masala tea.
  • Prepare the half fried kachoris a day ahead and store them in a container in the fridge. Layer the kachoris on kitchen towel or foil in the container. Cover and refrigerate.
  • Don’t overcook the tuvar otherwise the filling will taste dry.
  • Adjust the amount of spices used according to your taste.
  • While preparing the kachoris, keep them under a damp cloth so that the dough does not become dry.
  • If the dough sticks to your rolling pin or board, smear them with a bit of oil.
  • Remember to remove as much excess dough as you can otherwise the kachori will taste of raw dough on one side.
Keyword crispy, farsan, flaky, fried, gujarati snack, vegan