Recipe

Serves:  4 people | Prep time:  30 minutes | Cooking time:  30 minutes

Indian | Dairy Free | Vegetarian | Vegan | Buffet

Ingredients

• 250g Frozen Peas
• 1 medium Red Onion
• 1 tsp Curry Powder
• ½ tsp Chilli Flakes
• 1 tsp Paprika
• ½ tsp Ground Ginger
• 150g Plain Flour
• 30ml Rapeseed Oil, plus extra for brushing
• Sea Salt and Black Pepper
• 70ml Water

Method

1. Defrost the peas and drain.
2. Peel and halve the red onion and chop finely.
3. Sauté the chopped onion in a frying pan with 15ml oil on a low light for a couple of minutes.
4. Add the curry powder, chilli flakes, paprika and the ginger and cook while stirring for another minute.
5. Put the peas and the onion mix into a food processor, season with a little salt and some black pepper and blitz to a chunky paste.
6. Put the flour into a large bowl and add a little salt and whisk.
7. Add 15ml rapeseed oil and rub it in with your finger tips.
8. Then, add 70ml boiling water and mix to a soft dough.
9. Knead for a few minutes – keep the dough covered with a damp cloth while you make the kachori to prevent it from drying out.
10. Take small lumps of the pastry – approx. 18g – and roll them into balls. Then, on a floured surface, roll out to a circle about 8cm.
11. Put a teaspoon full of the pea mixture into the centre of the circle and then fold the pastry around the filling to make a ball.
12. Put onto the greased baking sheet with the folds on the bottom. Again, keep them covered while you make the rest.
13. Brush the tops with a little oil.
14. Bake at 200°C/Gas Mark 6 for about 30 minutes until browned.
15. Great served alongside some mango chutney.