Lilwa Kachori
Ingredients
Directions
Prepare the dough
Make a pliable dough of the maida, oil, salt and water and keep aside for half an hour.
Make small roundels (half‑circles) of uniform size and keep aside.
Make the stuffing
For the stuffing, put oil, hing, tuwar dana and til in a hot pan and stir well.
Add the remaining ingredients and cook till the mixture becomes crisp.
Remove the pan from the fire and allow it to cool.
Fry and serve
Stuff this mixture into the roundels and deep fry till golden‑brown.
Serve hot with sweet chutney.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Maida
- Forms the dough structure that holds the stuffing and becomes crisp when fried.
- Oil
- Adds richness and moisture to the dough and carries heat for deep frying.
The step that matters
Cooling the stuffing before filling. Cooling the stuffing lets it firm up so it can be enclosed without soaking through the thin dough and making it tear or greasy during frying.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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