Make your own pasties filled with garlic, ginger, chilli, cod and chickpeas.
Pre heat the oven 220c Gas 7
Start by making the chapatti dough. Mix the flour and salt together in a bowl. Add the oil then gradually add the water to form a dough.
Knead the dough on a lightly floured surface for 5-10 minutes. It should be elastic and smooth. Place in an oiled bowl and leave to rest for 30 minutes.
To make the filling, squeeze the roasted garlic into a bowl. Add the ginger, salt and garam masala. Mix to combine. Add the tomatoes and stir. Place the cod portions into the mix.
Heat the oil in a wide frying pan. When the oil is hot, add the carom seeds and cook until they darken in colour. Place the cod pieces into the pan, pour over the tomato mixture. Once the sauce begins to boil reduce the heat and simmer for 3 minutes. Turn the cod and cook for a further 3 -4 minutes until the cod is just cooked.
Remove the cod from the pan. Reduce the sauce until it has thickened. Tip the chickpeas into the sauce and stir. Leave to cool.
Divide the chapatti dough into 6 equal pieces. Roll each peice into a ball. Roll each ball into a thin disc, about 18cm in diameter.
Take the cooled sauce and flake the cod into it.
Place spoonfuls of the filling into the centre of discs. Brush the edges with water. Bring the edges of the dough together around the filling and crimp the top.
Place on a baking tray and bake for 30-35 minutes until the dough is crisp and golden.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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