Preparation time is 35minutes
Cook time is 30minutes
Total time is 1hours 5minutes
Serve is for 10 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
10
- 1L vegetable oil, divided, 5 tbs, save the rest for deep frying
- 220grams peas, frozen
- 1 large onions, peeled and diced
- 2teaspoons garlic and ginger paste
- 1/2teaspoons garam masala
- 1teaspoons cumin
- 1teaspoons ground coriander
- 1 medium green chilli, diced
- 1teaspoons lemon juice
- 240grams plain flour, save some for dusting
- 1/2 bunch coriander, fresh, chopped
- 50grams mango chutney (to serve)
Description
Kachori pastry is stuffed with spicy peas and deep fried for an indulgent Indian street food treat.
Method
Step 1 of 3
Heat a tablespoon of the oil in a large pan on medium high heat and cook the onions for 5 minutes. Add the garlic and ginger paste and chilli and cook for 2 minutes. Stir in the cumin, ground coriander, garam masala and lemon juice and cook for 1 minute. Stir in the peas and cook for 5 minutes. Remove from the heat and roughly mash with a fork. Stir in the fresh coriander and set aside.
Step 2 of 3
Add the flour to a large bowl and add the rest of the oil and 140ml of water. Mix until you have a smooth dough. Rest, covered for 15 minutes. Divide the dough into 15 pieces and flatten into discs. Place a spoonful of pea filling in the middle of each and seal the edges around it. Roll into balls, flatten into discs and set aside.
Step 3 of 3
Heat oil in a large, deep pan. Drop the dough into the oil carefully, working in batches. Deep fry for 1-2 minutes on each side until crisp, golden and puffed up. Drain on kitchen paper and serve with mango chutney.
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