Kachori - making spicy Indian snacks
Over the first couple of months of this year I've been attending an evening class on Indian cookery, expanding my knowledge of cooking with spices. Although some nights it has felt like a bit of a slog struggling back after a long day at work, throwing ingredients in a bag and rushing off in attempt to get to the class on time, it has always resulted in something delicious to eat, not to mention that it's also been a lot of fun. Last week's class concentrated on making kachori, a street style snack eaten in India and Pakistan, which we dipped in a simple tamarind chutney and scoffed still warm.
Spicy pea kachori
Filling
2-3 tbsp sunflower oil
1 tsp cumin seeds
½ tsp asafoetida
400g frozen peas, defrosted
3 cloves garlic, chopped
thumb sized piece of ginger, finely chopped
2-3 green chillies, finely chopped
bunch of coriander, chopped
1 tsp garam masala
1-2 tsp cornflour
good pinch of salt
Pastry
7-8 heaped tbsp of plain flour
3 tbsp sunflower oil
1 tbsp lemon juice
hot water
good pinch of salt
To make the filling, place the peas, garlic, ginger, chillies and coriander in a food processor and blitz until the mixture looks like rough breadcrumbs, take care, you don't want it too fine, its good to have a little texture. Heat the oil in a large pan and when hot add the cumin seeds and asafoetida, allow to sizzle for 30-40 seconds then add the pea mix and turn the heat down a little. Stir frequently and cook for 4-5 minutes, so that the mix dries out. You are only looking to cook off any moisture from the peas. Once it looks dry enough, tip into a bowl and mix in the cornflour and garam masala and salt to taste. Allow to cool.
Whilst the pea filling is cooling make the pastry. Add the oil and a good pinch of salt to the flour and mix in with your fingertips, then add the lemon juice and the hot water a splash to so at a time until you have a soft and elastic dough. Leave it to rest for 5-10 minutes then briefly knead until you have a smooth ball of dough.
Using your hands, form small balls of the cooled pea mixture, about the size of golf balls. Break off slightly smaller pieces of the dough and roll into a ball before flattening into a thin disc. Place a pea ball into the centre of a dough disc and wrap around the ball, gathering the dough together and pinching to close any gaps. Roll this in your hands to smooth the join then flatten just slightly. Repeat this with the remaining pea mix and dough.
Heat a good couple of cm's of vegetable oil in a wok or large deep sided frying pan. When the temperature is hot enough a small ball of the dough should rise to the surface. Place the finished kachori into the hot oil a few at a time then turn the heat down to medium. The pastry needs to cook, so you don't want them to brown too quickly. Keep turning them in the oil so they cook evenly and when a gentle golden brown all over remove them with a slotted spoon and drain on some kitchen paper.
These are delicious with a simple chutney of tamarind and dates or just with a wedge of lemon and an ice cold beer. Don't worry about making too many, you won't have any left!
Spicy pea kachori
Filling
2-3 tbsp sunflower oil
1 tsp cumin seeds
½ tsp asafoetida
400g frozen peas, defrosted
3 cloves garlic, chopped
thumb sized piece of ginger, finely chopped
2-3 green chillies, finely chopped
bunch of coriander, chopped
1 tsp garam masala
1-2 tsp cornflour
good pinch of salt
Pastry
7-8 heaped tbsp of plain flour
3 tbsp sunflower oil
1 tbsp lemon juice
hot water
good pinch of salt
To make the filling, place the peas, garlic, ginger, chillies and coriander in a food processor and blitz until the mixture looks like rough breadcrumbs, take care, you don't want it too fine, its good to have a little texture. Heat the oil in a large pan and when hot add the cumin seeds and asafoetida, allow to sizzle for 30-40 seconds then add the pea mix and turn the heat down a little. Stir frequently and cook for 4-5 minutes, so that the mix dries out. You are only looking to cook off any moisture from the peas. Once it looks dry enough, tip into a bowl and mix in the cornflour and garam masala and salt to taste. Allow to cool.
Whilst the pea filling is cooling make the pastry. Add the oil and a good pinch of salt to the flour and mix in with your fingertips, then add the lemon juice and the hot water a splash to so at a time until you have a soft and elastic dough. Leave it to rest for 5-10 minutes then briefly knead until you have a smooth ball of dough.
Using your hands, form small balls of the cooled pea mixture, about the size of golf balls. Break off slightly smaller pieces of the dough and roll into a ball before flattening into a thin disc. Place a pea ball into the centre of a dough disc and wrap around the ball, gathering the dough together and pinching to close any gaps. Roll this in your hands to smooth the join then flatten just slightly. Repeat this with the remaining pea mix and dough.
Heat a good couple of cm's of vegetable oil in a wok or large deep sided frying pan. When the temperature is hot enough a small ball of the dough should rise to the surface. Place the finished kachori into the hot oil a few at a time then turn the heat down to medium. The pastry needs to cook, so you don't want them to brown too quickly. Keep turning them in the oil so they cook evenly and when a gentle golden brown all over remove them with a slotted spoon and drain on some kitchen paper.
These are delicious with a simple chutney of tamarind and dates or just with a wedge of lemon and an ice cold beer. Don't worry about making too many, you won't have any left!
Comments
Post a Comment