Peas kachori
Crisp pastry balls with a sweet-spicy green peas filling. Makes 35
Lilva-style kachori: small crisp pastry balls filled with crushed green peas, potato and coconut, sweet, sour and spicy with sugar, lemon, ginger and chilli. They're a Gujarati winter favourite. Serve hot with red and green chutneys. The filling also makes a stuffing for stuffed buns.
- Total time
- 105 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the filling
For the tempering
For the dough
To serve
Method
0/9 doneStep 1: Mix 5 ½ oz plain flour, 3 tsp oil, ½ tsp sugar and ½ tsp salt and knead into a soft dough, adding ¼ cup water as required. Cover and keep aside.
Step 2: Heat 8 tbsp oil and add 1 tsp cumin seeds, 2 cinnamon sticks and 2 cloves. Add 14 oz shelled peas, bicarbonate of soda, 1 ½ tsp salt, 2 tsp green chilli paste and 1 tsp ginger paste and cook on medium heat for 10 minutes.
10 minStep 3: When half cooked, add 5 ½ oz potatoes, ⅞ oz fresh coconut and 4 tbsp sugar and cook until tender.
8 minStep 4: Add 5 tbsp lemon juice and 5 ½ oz onions. Take off the heat and mix in ⅓ oz fresh coriander. Cool.
Step 5: Make 35 balls from the filling.
Step 6: Divide the dough into 35 pieces and roll each into a small, thin round. Place one ball of filling on each round.
Step 7: Gather the sides, seal the edges on top and roll gently into a round shape.
Step 8: Deep fry the kachori in oil over medium-low heat until crisp and golden.
25 minStep 9: Serve hot with red and green chutneys.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 23 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does peas kachori take?
- About 105 minutes in total: 60 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.