Baked pea kachori with coriander chutney
Baked pea kachori with coriander chutney
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!
INGREDIENTS
DOUGH
- 150 g of all purpose flour, sifted
- ¼ tsp salt
- 1 tbsp / 15 ml of oil (I used olive oil)
- about 75 ml / 5 tbsp of boiling water
FILLING
- 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
METHOD
- In a large bowl, mix flour and salt. Add oil and rub it into the flour with your hands. Now add 60 ml of hot water and start bringing the dough together. If it is too dry add another 1-2 tablespoons but do it gradually so that the dough doesn’t end up too wet. Knead for 5 minutes. Brush the surface of the dough with a tiny bit of oil and cover with a damp tea towel to prevent drying up.
- Whiz defrosted peas in a food processor.
- Warm up a tablespoon of oil (on a medium heat) in a pan. Add mustard seeds and wait until they start popping. Add ginger and garlic and stir-fry them briefly until garlic has softened. Now add in all the spices, peas and salt. Stir-fry for a few minutes but do not let the mixture dry up completely. Let the filling cool down.
- Pinch a small amount of the dough and roll it into an 8 cm / 3 ” circle. Place a heaped teaspoon of dough in the middle and gather the dough around the filling so it looks like a little money bag and tear away/cut off excess dough (see images in the post). Roll the kachori in your hands to make it more circular in shape. Keep kachori ready under a damp kitchen towel.
- Heat up the oven to 200° C / 390° F. Place kachori on a baking tray and brush them with a bit of oil. Bake for about 40 minutes, until browned.
- To make the chutney, blitz all the chutney ingredients (apart from lime and salt) in a chopper or a blender. Season with salt and lime juice to taste.
NOTES
Kachori recipe has been adapted from this recipe.
NUTRITIONAL INFO
calories
55
3%
sugars
1 g
1%
fats
2 g
4%
saturates
1 g
6%
proteins
1 g
3%
carbs
7 g
3%
*per ball
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REVIEW or ASK a question
5.0
2 reviews, 27 comments
REVIEWS & QUESTIONS
REPLY
12 Apr 2021
These are such a delightful little snack/appetizer! Noticed last minute I didn't have garam masala (and didn't want to mix a batch up), so I replaced with Persian advieh in both the kachori and chutney, and added mint to the chutney (about same amount as coriander). Also replaced the coconut milk with yogurt. Delicious!
REPLY
12 Apr 2021
Sounds great, Steff. I'm happy you enjoyed them and good thinking on your feet! x Ania
REPLY
14 Dec 2020
Yes thanks a lot!
REPLY
9 Dec 2020
Hello,
Would it be possible to omit or replace the coconut milk? I avoid it for environmental reasons but I would really love to do the recipe...
Thanks!
Clarisse
REPLY
9 Dec 2020
Hi Clarisse,I haven't taste tested this, but I am pretty confident that you could replace it with cashew or sunflower cream, which is used in this dressing and simply flavour it as per the kachori recipe. A thick vegan yoghurt without a pronounced taste would work well too. Hope this helps! Ania
REPLY
8 Nov 2020
You have lemon juice under the list of ingredients for the filling, but I'm not sure when I am to add to it to filling? I ended up making the recipe without lemon juice in the filling and it was delicious, thanks for sharing
REPLY
9 Nov 2020
Hi Ritika,Well spotted, it should come before the oil and it's simply used to season the filling, I like a bit of tang in my dishes. I'm glad you enjoyed this recipe nevertheless and thank you for taking the time to let me know. Ania
REPLY
14 Dec 2018
the recipe looks amazing .can these kachor's be frozen for later use?
thank you .
REPLY
15 Dec 2018
Thank you, Kamla! That's lovely to hear. I suspect so although I have not tried freezing them myself. Ania
REPLY
13 Sep 2018
Hi, I am actually trying my recipe. What difference does hot water does to the dough? Also I want to know that baking at 200 for 40 min won't make it too hard?
REPLY
13 Sep 2018
Manjula, sorry, I really don't understand. I am unable to help you troubleshoot your recipe, but you are welcome to try mine out. Ania
REPLY
8 Sep 2018
Hi
I tried baking these kachories.
Mine came out hard. I didnt make with this recipe. I made dough once with tap water n once with cold water.
Baked at 190 for 30 minThey are hard. But after microwave it becomes fine.
Where am I going wrong?
REPLY
9 Sep 2018
Hi Manjula,It's hard for me to comment as you did not use me recipe. You are better off asking the recipe author. Ania
REPLY
9 Aug 2018
👌👌👌👌👌
REPLY
9 Aug 2018
aw, thanks :) x
REPLY
27 Dec 2017
Hi Ania!
My mouth is already running in water. - so many varierities to make!
BUT do you think it is possible to omit the oil in the dough?
Emmelie
REPLY
28 Dec 2017
Thanks, Emmelie! Oil gives the dough elasticity, but so does gluten so if you are using regular wheat flour, yes, it is okay to skip, but the texture of may be slightly different. Hope that helps! Ania
REPLY
19 Jun 2017
Hello!
These look amazing but is it an appetiser or a part of a meal? What should this be eaten as? Or is it just a snack?
/ Maja
REPLY
19 Jun 2017
Hi Maja,You can have this any way you like, but yes, it will make a great appetiser for a curry night, for example. Ania
REPLY
25 Mar 2017
Hi Ania,This looks and sounds delicious. I was wondering if you can recommend a type of flour to make these glutenfree. Would almond flour (for example) work?
I was also wondering how long these last in the fridge approximately and whether they can be frozen?Thank you very much for your reply!
REPLY
25 Mar 2017
Hi Rachel,Let's me start from the easier questions. Yes, you can freeze them for sure and I reckon they should last about 2-3 days in the fridge, however, they taste best fresh from the oven. As for your last question, I have not tried making them gluten-free so it's difficult to answer, but I reckon your best bet is a GF flour mix, which typically contains some starch and often xanthan gum, which mimics gluten. Good luck and hope you'll like them! Ania
REPLY
29 Apr 2016
What a lovely recipe again Ania :)
REPLY
29 Apr 2016
Aw, thanks so much Maikki! So lovely of you to say. x
REPLY
24 Feb 2016
What exactly is all purpose fluor? I live in Norway and I am not sure about what fluor that is.
REPLY
24 Feb 2016
Hi Alvilde,To quote Jamie Oliver:
"All purpose flour is a kind of flour used for all matters. Generally you use hard flour for pizza, bread and food which has to double or grow in size. Soft flour is a flour used for cookies, cakes and creams. All purpose means that it can be used for all kind of recipes. It doesn't contains baking powder unless specified."So basically, it is regular white flour. Hope that helps!
REPLY
15 Jan 2016
I'm new to your blog and I'm very impressed with the incredible photos and recipes.. I want to make this recipe and probably replace the peas with lentils. I'm not a fan of peas, so I hope it works!..
REPLY
15 Jan 2016
Thanks so much Rosanna, that's so nice to hear. I'm sure lentils will work fine - I would go for a variety that holds its shape better, like green lentils for example.
REPLY
15 Jan 2016
These look just so delicious, they're on my growing list of your recipes that I'm planning to make. Thank you for your lovely blog - I always feel inspired.
REPLY
15 Jan 2016
Aw, thank you so much for your kind words, Tina!:)
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