Green Peas Kachori

Name: Rukmini Iyer Green Peas Kachori Recipe | Easy Kachori Recipe
Yield: Makes 16
Cuisine: Indian
Ingredients: 220g plain flour; 100g wholemeal chapatti flour (atta); 2 tbsp oil (or ghee if not vegan); ¼ tsp bicarbonate of soda; ¼ tsp finely ground black pepper; 1 tsp sea salt flakes; Small squeeze of lemon juice; 185ml water; 200g frozen peas; 1 tbsp neutral or olive oil; 1 tsp finely grated ginger; 1 tsp sea salt flakes; 1 tsp ground roasted cumin seeds; 1 litre sunflower or neutral oil, for deep-frying

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

This Bengali kachori recipe results in soft and fluffy fried parcels of dough stuffed with a fragrant pea and ginger mixture.

Vegetarian Vegan Dairy-Free Family Friendly

Makes 16

Discover more delicious Finger Food recipes

Perfect for hosting or snacking

Introduction from Rukmini Iyer

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:

220g plain flour

100g wholemeal chapatti flour (atta)

2 tbsp oil (or ghee if not vegan)

¼ tsp bicarbonate of soda

¼ tsp finely ground black pepper

1 tsp sea salt flakes

Small squeeze of lemon juice

185ml water

For the filling:

200g frozen peas

1 tbsp neutral or olive oil

1 tsp finely grated ginger

1 tsp sea salt flakes

1 tsp ground roasted cumin seeds

1 litre sunflower or neutral oil, for deep-frying

Method

Tip the plain flour, chapatti flour, oil, bicarb, black pepper, sea salt and lemon juice into a large bowl. Slowly add the water bit by bit, and stir to bring into a stiff dough (you may need a fraction more or less water depending on how absorbent/new/old your flour is, so go slowly). Knead the dough for 5 minutes, then cover and leave to rest for 30 minutes.

While the dough is resting, cook the peas in a saucepan of boiling salted water for 5 minutes. Drain well, then mash as smoothly as you can with a potato masher. Set aside.

Prep time: 25 minutes + 30 minutes resting for the dough. Cook time: 15 minutes.

To finish the filling, heat the oil in a small frying pan and add the grated ginger. Stir-fry for 30 seconds, then add the peas and stir-fry for 2–3 minutes until the water has evaporated. Add salt to taste, stir through the ground roasted cumin seeds and leave to cool.

Divide the dough into 16 pieces. Flatten each piece in your hand to a small cup and stuff with a teaspoon of the pea filling. Bring the edges of the dough around the filling and twist to enclose completely. Gently roll into a ball and repeat with the remaining dough, covering them with clingfilm as you go.

When you’re ready to cook, pour the oil into a large saucepan until no more than half full and heat to about 180°C, or until a cube of bread dropped in sizzles and turns golden within 30 seconds. Lightly oil a work surface and roll each piece of dough out to about 8cm in diameter. Gently lower into the hot oil and prod with a slotted spoon to encourage it to puff up. Cook for about 30–45 seconds, and then flip it over to cook for a further 30 seconds, before removing to a plate lined with kitchen paper. These are best eaten very soon after cooking. (The filled, uncooked dough, however, will keep well covered in the fridge for an afternoon.)

Preview