Baked dumplings filled with a curried pea and onion mixture. Great for snacks and parties.
Curried Pea Kachori
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
Defrost the peas and drain.
Peel and halve the red onion and chop finely.
Sauté the chopped onion in a frying pan with 15ml oil on a low light for a couple of minutes.
Add the curry powder, chilli flakes, paprika and the ginger and cook while stirring for another minute.
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.
Put the flour into a large bowl and add a little salt and whisk.
Add 15ml rapeseed oil and rub it in with your finger tips.
Then, add 70ml boiling water and mix to a soft dough.
Knead for a few minutes – keep the dough covered with a damp cloth while you make the kachori to prevent it from drying out.
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.
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.
Put onto the greased baking sheet with the folds on the bottom. Again, keep them covered while you make the rest.
Brush the tops with a little oil.
Bake at 200°C/Gas Mark 6 for about 30 minutes until browned.
Great served alongside some mango chutney.