Today, I’m saying ‘hello’ to the eagerly awaited weekend with a bowl of delicious Indian snacks – kachori filled with spicy pea filling and served with a cooling coriander and coconut chutney. Yum!
They will make a delicious starter to a curry night if you are planning on doing any entertaining this weekend. Like most Indian snacks, traditional kachori get a deep-frying treatment, but these beauties have been baked in the oven with excellent results. I was also planning to make some baked samosas, but Duncan is adamant that samosas need to be fried – we shall see, he hasn’t won me over yet. Kachori continue my theme of filled dough dishes, the concept that’s known and loved in most cuisines around the world. So far I have done a few types of Polish pierogi, summer and spring rolls, potstickers, gözleme and kachori balls and I’m already scheming another dish that will happily sit in this category. Watch this space!
300 g frozen peas, defrosted 2 tsp of grated ginger 2 garlic cloves, chopped finely ½ tsp black mustard seeds ½ tsp garam masala ½ tsp hot chilli powder ½ tsp cinnamon powder ½ tsp cumin powder ¼ tsp turmeric powder ¾ tsp salt 1 tbsp oil, for sauteéing about 1-2 tbsp / 15-30 ml of lemon juice
CHUTNEY
1 cup of fresh coriander about ½ cup / 120 ml full fat coconut milk lime juice to taste (I used ½ lime) 2 tsp grated ginger ½ tsp cumin ½ tsp garam masala ¼ tsp hot chilli powder ½ tsp salt
