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Lilva Twists or Lilva Kachori straws are perfect party snack or appetizer. Born and raised in a Gujarati family, I grew up eating and loving Lilva ni Kachori. When I was a kid we always got the Kachori from fasrsan shop. The Lilva beans also called tuvar beans or green pigeon peas. They are high in protein and make a filling snack. The  Kachori stuffing has a sweet, spicy and tangy taste. The inside is soft and the crust is flakey and the combo is out of the world. Now we are giving a twist to the original Lilva Kachori by making twists. The twist or straws turn out flakey just like kachori. The filling over here is the key that makes these straws a star. Try these and I am sure you will be addicted to these.

Dish History:

Lilva twists, also called Lilva kachori straws, are a tasty Indian snack with roots in Gujarat’s culinary tradition. Inspired by the popular kachori, they feature thin strips of dough filled with a spicy mixture of cooked lilva dal, spices, and herbs, then twisted and deep-fried until crispy.

Enjoyed as appetizers or snacks, they’ve become a favorite across India and beyond, offering a delightful blend of flavors and textures. Whether on the streets of Gujarat or in Indian restaurants worldwide, Lilva twists showcase the creativity and richness of Indian cuisine, making them a beloved treat for all.

How to make Lilva Twists | Lilva Kachori Straws?

Wash and drain the lilva beans.

Grind lilva beans, green chilies, and ginger in a food processor. Heat oil in a pan, add sesame seeds and asafetida powder, then add the bean mixture and cook briefly.

Add sugar, turmeric powder, salt, fennel seeds, coconut, and lime juice. Cook until the mixture is dry. Preheat the oven to 375°F.

Lay a paratha or puff pastry sheet on a flat plate.

Spread lilva mixture, seal with another sheet, and cut into strips. Twist each strip and place on a lined baking tray.

Spray twists with cooking spray and bake for 20 minutes or until browned, flipping halfway if needed. Let cool for 5 minutes before serving with ketchup or chutney.

Equipment needed:

Oven, Baking Tray, Parchment Paper, Flat Plate Knife or Pizza Cutter, Cooking Spray.


  • Airtight Container: Store cooled twists in an airtight container.
  • Zip lock Bags: Place twists in a zip lock bag, removing air before sealing.
  • Freezer Bags: Freeze twists in a freezer bag for up to 2-3 months.
  • Baking Sheet: Freeze twists on a baking sheet before transferring to a bag or container.

Serving suggestions:

  • Dip in Chutney: Serve the twists with a variety of chutneys such as mint, tamarind, or coriander.
  • Pair with Yogurt: Serve alongside plain yogurt or raita for a creamy contrast to the spicy flavors.
  • Dip in Ketchup: Serve the twists with classic tomato ketchup for a familiar and tasty option.
  • Salad: Serve alongside a fresh salad for a light and satisfying meal.

Expert Tips:

  • Ensure the lilva bean mixture is cooked until completely dry to prevent the pastry from becoming soggy during baking.
  • Arrange the twisted strips on the baking tray with enough space between them to allow for even airflow, resulting in uniformly baked Lilva twists.
  • Elevate the presentation of your Lilva twists by garnishing them with fresh herbs or a sprinkle of sesame seeds before serving for an extra touch of visual appeal.

Lilva Twists | Lilva Kachori Straws

Lilva Twist or Lilva Kachori straws are going to be a big hit when you are entertaining. You can make the filling ahead of time and refrigerate it. You can prep them using Flakey Frozen parathas or puff pastry. The flakey crust and flavor filling is just perfect. I prepped this appetizer so quickly and everyone in my family loved how these turned out. Checkout quick and easy recipe below and don’t forget to save it so you a make these during holidays. 
5 from 9 votes
Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, fusion dish, Side Dish
Cuisine Indian food, Indian Fusion
Servings 30 Twists


Lilva stuffing

  • 1 and 1/2 cup fresh or frozen lilva beans
  • 9-10 green chillies
  • 1 inch piece of ginger
  • 1 tablespoon olive oil
  • 1 tsp sesame seeds
  • 1/4 tsp asafetida powder
  • 1 and 1/2 tablespoon sugar
  • 1/4 tsp turmeric powder
  • Salt as needed
  • 1 tsp fennel seeds
  • 2 tablespoon shredded coconut
  • 1 tablespoon lime juice
  • 8 Puff Pastry sheets or Flakey Parathas
  • Oil Spray as needed
  • 2 tablespoon water as needed


  • Thaw the Puff Pastry or Flakey parathas overnight in the fridge or let it sit out on the counter for few hours
  • Wash the Lilva beans and let it drain
  • In a food processor, grind lilva beans along with green chilies and ginger
  • In a pan heat oil on medium heat
  • Add sesame seeds and asafetida powder
  • Now add Lilva bean mixture let it cook for few minutes
  • Add sugar, turmeric powder, salt and fennel seeds and mix it well
  • Add coconut and lime juice
  • Cook the beans till the mixture is dry and has not moisture, turn off the heat and let it cool
  • Preheat the oven to 375 degree Fahrenheit
  • Lay one paratha or puff pastry sheet on a flat plate
  • Spread 2-3 tablespoon of Lilva mixture and form a 1/2 inch layer
  • Seal the top with another puff pastry sheet or Paratha
  • Using little water seal the edges
  • Using a knife or pizza cutter, cut them into strips
  • Line a baking tray with parchment paper
  • Using both hands twist each strip and place it on a baking tray
  • Continue doing this till all the strips are twisted
  • Spray the twists with cooking spray
  • Bake them in oven for 20 minutes or until brown on all sides
  • If needed flip the tray mid way so they can cook from all sides
  • Once they are brown take them out and let them cool for 5 minutes
  • Continue the above steps for remaining parathas or puff pastry sheets
  • It can be stored in an airtight container for few days
  • Serve them along with ketchup or chutney
Keyword diwali party recipe, fancy indian appetizer, gujarati appetizer, holi recipe, indian appetizer, lilva kachori, lilva kachori strawa, lilva ni kachori, lilva twists, piegeon peas appetizer

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