Sunday, 13 August 2017

Pea Kachori Baked - Indian Spiced Doughballs filled with Peas


Pea Kachori


These little stuffed delights are a traditional Gujarati snack, usually served around tea time with a cup of chai. They are normally deep fried however I have made a healthier version by baking these instead in the oven. The spicy pea mixture is encased in a crispy dough, making each mouthful delicious. 




Recipe makes around 20 Kachori
Set oven to 190 Fan/200/ Gas Mark 5


Ingredients

Dough
250g Plain Flour
1 tsp Salt
2 tbsp Rapeseed Oil (any flavourless oil)
100ml Boiling/Hot Water

Filling
300g Frozen Peas defrosted
1 Spring Onion
1/2 Inch Ginger
1 Green Chilli
1 Garlic Clove
1 Tbsp. Rapeseed Oil
1 tsp Black Mustard Seeds
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Mango Powder
1 tsp Dried Mint
2 tsp Salt
Juice of 1/2 Lemon
1 tsp Chaat Masala
1tbsp oil/ oil spray


Method


1. Sieve together flour and salt, add in oil and rub together to form fine breadcrumbs


2. Slowly add the water and knead dough, add a bit at a time to avoid it becoming to wet, knead together until all dry flour is combined for 4-5 minutes - cover with a damp kitchen towel


3. In a food processor whiz peas up until crushed



4. In same food processor whiz up spring onion, ginger, garlic and chilli


5. In a pan heat up rapeseed oil, add in mustard seeds and cook for a few minutes until they begin to pop


6. Add in whizzed up onion, garlic, chilli and ginger mix and cook for 3-4 minutes until browned


7. Add in all spices and salt and cook out for a further 1- 2 minutes


8. Add in whizzed up peas, lemon and chaat masala cook for 5 minutes


9. Remove pea mixture from the pan and allow it to cool


10. Divide dough into equal size pieces, mine were around the size of a walnut


11. Roll out into circles around 8-10 cm in diameter


12. Once filling is cool add it to the centre of the dough


13. Using a little warm water around edges of dough pick up and pinch together to form a ball, pinch off any excess and roll into a ball shape gently in the palm of your hand



14. Line and grease a baking sheet and place pre made balls onto this under a damp kitchen towel


15. Once all have been made brush them with oil or spray with an oil based spray


16. Cook for around 30 - 35 minutes until golden brown and crispy


17. Enjoy warm with a chutney