Saturday, 17 July 2010

Peas / Mutter kachori / gughra / Spicy Pea Pastry

Served with mint and coconut chutney. These are baked in the oven so healthy. Fresh peas are in season right now, they are so yummy, I simply could not resist them.

Ingredients
Filling
2 cups freshly shelled peas;
1 tablespoon oil
1 tspn cumin seeds
1 tablespoon sesame seeds
3 - 4garlic cloves; minced
2 inch ginger; grated
3-4 green chillies; minced
1 tablespoon freshly grated coconut ( I used frozen, you can use descicated coconut if you wish)
1 tspn sugar
salt to taste
2 tablespoon chopped coriander

Method
1. Roughly grind the peas and keep aside.
2. Heat the oil in a pan, add the cumin and sesame seeds.
3. Add the garlic, ginger and chillies, stir quickly and add the peas, mix.
4. Stir and cook for about 15 minutes, turn down the heat so that the peas do not burn.
5. Remove from heat and place in a large bowl, add the coconut, sugar, salt and coriander. Mix well. Make the kachori / pastry when cool.

Pastry
2 cups plain flour
salt to taste
2 tablespoons oil
2/3 cups water

1. Add the salt to the flour and mix
2. Rub the flour and oil till you get a bread crumb like appearance.
3. Slowly add the water to get a fairly firm pastry, knead well and leave until the filling has cooled down.

Making the Kachori / pastry / gughra
Oil spray or oil for brush

1. Heat the oven to 220 degrees centigrade
2. Grease a oven tray
3. Divide the dough into 20 pieces.

3 ways
a. roll, place a tablespoon of mixture in the middle, wet half the edge with water and fold.
b Mark the edge with a fork and place on a greased oven tray.
c.Repeat until you have made 20. brush or spray with oil
d. Place in the oven bake for 20 minutes
OR
a. roll, place a tablespoon of mixture in the middle, bring the edges together and make a ball.
b. Repeat until you have made 20. Place on greased tin, brush or spray with oil
c. Place in the oven bake for 20 minutes
OR
a. roll, place a tablespoon of mixture in the middle, place in the kachori mould / dabbi, wet half the edge with water and fold, close the mould, remove place on greased tray.
b.Repeat until you have made 20. brush or spray with oil
c. Place in the oven bake for 20 minutes
I used the third method. These moulds can be bought in Indian shops (at Popats, Ealing Rd, Wembley


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8 comments:

Latha said...

Dear Chachi,

I wonder why no comments for this delicious snack. I had made for a pot-luck. the texture of the pastry was perfect, the peas filling well balanced with coconut, sugar... truly delicious.

Saju said...

Thanks Latha

a girl's diary said...

delicious kachori...and a nice way to use the peas that I have stored for a long time :)

Nikhil said...

Hi. I made the kachoris yesterday. The filling turned out great. However, the pastry turned out too hard and too thick. I will make them thinner next time, but would appreciate it if you had any suggestions about how to get the pastry less hard. Thank you.

Saju said...

Hi Nikhil, thanks for your comment. you are right, roll them thinner.

Anonymous said...

Hi! Can you tell me at what heat and for how long I should bake the kachoris for?

Saju said...

20 minutes at 220C

hospitality management said...

I came across your blog while looking for some kachori recipes and liked a lot. How amazing! I will keep an eye on your post.

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