A delicious appetiser filled with a flavoursome pea filling.
Preheat oven to 180 degrees Celsius and lightly grease a tray with some oil. Place the ginger and green chillies in a food processor and blitz into a paste. Remove from the food processor and set to one side. Briefly blitz the peas in the food processor and set aside.
Put three tablespoons of oil into a frying pan on a medium heat and, when it’s hot, add the mustard seeds. When they start to crackle add the ginger and chilli paste, stir fry for a couple of minutes, then add the peas and cook for a further 5 minutes.
Now add the cinnamon, garam masala, turmeric, salt and chilli powder. Cook for a further two minutes, or until there is little to no moisture left but the peas are still bright green. Transfer to a bowl and put to one side.
To make the dough, put the flour into a bowl, make a well in the middle and add the salt and oil. Rub through with your fingers until the flour resembles fine breadcrumbs. Pour in 120 ml of the water and add the rest little by little, kneading it into the dough until it feels nice and firm. Pour a teaspoon of oil into your hands and pat the dough with it to keep it moist.
Before rolling out the dough get your station ready, you will need a clean, floured surface, a bowl of flour and a rolling pin. Now pinch off a blob of dough roughly the size of a marshmallow. Dip your dough ball into the bowl of flour and roll out a circle roughly 10cm in diameter. To speed things up, you can divide the dough into the small balls before rolling and stuffing them.
Place a heaped teaspoon of pea mixture in the middle and bring the sides of the pastry up tightly around the peas. Seal the pastry at the top by pinching it closed, then pinch of any excess pasty, roll the kachori into a ball and put it on a plate. Then make the rest.
Roll the kachori balls around on the baking try to coat them in the oil and bake in the oven for 20-30 minutes, or until golden brown.
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