Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻🍳😊
In my kitchen, winter officially begins when the first batch of fresh tuvar beans (lilva) hits the counter. The aroma of spiced pigeon peas sautéed with ginger, garlic and green chilies is the ultimate comfort. This year, I decided to experiment with my classic recipe by adding a vibrant palak puree to the dough, giving these kachoris a stunning green glow and an earthy depth of flavor. The best part? The air fryer works wonders here, delivering that signature "shattering" crunch without the mess of a bubbling kadai. Grab a cup of masala chai—you’re going to want to make these immediately. There’s something magical about the crunch of a traditional kachori, but the heavy deep-frying? Not so much. Today, we’re giving the beloved Gujarati Lilva Kachori a vibrant, nutrient-packed makeover. Whether you’re looking for a guilt-free tea-time treat or a way to sneak more greens into your diet, these emerald-hued bites are about to become your new favorite food.Meet the ultimate modern snack: Air-Fryer Palak Lilva Kachori. We’re taking the classic winter delicacy of spiced tuvar filling and wrapping it in a crisp, spinach-infused pastry for a pop of color and extra iron. No deep-frying, no heavy cleanup—just perfectly golden.
I can’t wait for you to experience that first "crunch" of these Air-Fryer Palak Lilva Kachoris! They are the perfect example of how traditional flavors can evolve beautifully with modern techniques. If you give this recipe a try, don’t forget to snap a photo and tag me on Instagram—I love seeing your recreations! Also, drop a comment below and let me know: do you prefer your kachoris with spicy green chutney or a sweet tamarind dip? Happy guilt-free snacking! 😋😋
Preparation time - 30 minutes
Cooking time - 30 minutes
Makes 25 to 30 kachories (approx)
Ingredients to make Air-Fried Perfection: Nutritious Lilva Kachori with a Spinach Twist:
For stuffing:
2 cups lilva (pigeon peas)
2 tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon asafoetida
2 tablespoon finely chopped green chillies
2 tablespoon sesame seeds
1/2 teaspoon turmeric powder
Salt to taste
4 to 5 bulbs garlic (opt)
Juice of one lemon
2 tablespoon sugar
1/2 teaspoon garam masala powder (opt)
A hand full of chopped coriander leaves
For dough:
3/4 to 1 cup refined flour
Palak puree from 200 grams palak
1 teaspoon sooji
2 tablespoon rice flour
2 tablespoon oil
1 tablespoon ghee
Salt to taste
A pinch soda bi carb
Oil for brushing/spraying
To serve with:
Method to make Air-Fried Perfection: Nutritious Lilva Kachori with a Spinach Twist:
For stuffing:
- Peel wash and crush pigeon peas. If you want to add garlic, crush it with pigeon peas.
- In a thick bottom/nonstick pan add oil and cumin seeds. When they crackles add asafoetida, green chillies, sesame seeds, turmeric powder and soda bi carb, mix well.
- Add crushed fresh lilva (pigeon peas). Mix well and add salt to taste. Again mix properly and cook covered. Stir occasionally.
- When cooked add remaining spices and lemon juice. Personally I don't like to add garam masala powder but you can add if desired.
- Let it cook for 4 to 5 minutes. Again stir occasionally.
- Transfer to broad vessel and sprinkle chopped coriander leaves over it. I specially love the taste of lilva, so I never add coconut and peanut powder to it. But again you can.
- Let it cool at room temperature and then make small equal size balls from it. Keep a side. You can make around 25 to 30 balls. It depends upon the size.
To make palak puree:
- Boil water in a big vessel and add one teaspoon salt and one teaspoon sugar to it.
- Add washed and roughly chopped spinach to it. Boil for 2 minutes.
- Remove from boiling water and immediately transfer to cold water.
- Drain extra water and churn to smooth paste.
For dough:
Mix all ingredients of dough in a broad vessel, it will give crumbled texture.
Make semi soft dough with the help of water. Grease with a spoon full oil and rest for minimum 15 minutes covered.
For Lilva Kachori:
- After that again knead for 4 to 5 minutes. Divide into equal size balls. Make around 25 to 30 balls.
- Roll a ball and stuff it with stuffing. Make pleats of dough for sealing. Make sure to cut extra dough from pleats.
To Air Fry:
- Place kachori in air fryer. I placed 14 kachories in my air fryer. (I always use liner)
- Brush them with oil. Set temperature to 165 degree Celsius and air fry for 10 minutes.
- After 10 minutes toss them and again spray/brush them.
- Again air fry for 10 to 12 minutes at 200 degree Celsius.
- Serve hot, crispy and healthy kachori with sweet chutney, green chutney and all in one chutney.
