Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Green Peas Kachori
Introduction
Bengali kachori are slightly different from the crisp, savoury biscuit-style kachori in other regions of India – this version is soft and fluffy, with a simple but delicious pea filling. This recipe comes from Renu, a spectacular cook who helps my aunt in her home in Kolkata – they’re addictively good, and wonderful served with aloo dum and cauliflower chechki. Double-carbing is traditional with this dish.
Ingredients
| For the dough: | |
| plain flour | |
| wholemeal chapatti flour (atta) | |
| oil (or ghee if not vegan) | |
| bicarbonate of soda | |
| finely ground black pepper | |
| sea salt flakes | |
| lemon juice | |
| water | |
| For the filling: | |
| frozen peas | |
| neutral or olive oil | |
| finely grated ginger | |
| sea salt flakes | |
| ground roasted cumin seeds | |
| sunflower or neutral oil, for deep-frying |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
