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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

This recipe is a preview

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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.

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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

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Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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