Manju’s vegan kachori (spiced peas wrapped in pastry)

MAKES 8 PREP 30 mins COOK 20 mins MORE EFFORT

150g plain lour

45ml sun lower oil, plus a few drops mint & coriander or date & tamarind

chutney, to serve

For the illing

250g fresh green peas (if frozen,

defrost irst)

1 tbsp sun lower oil, plus extra for

deep-frying

1 tsp mustard seeds

¼ tsp asafoetida

20g semolina

1 tsp ginger & garlic paste (or use ½ tsp each grated garlic and ginger)

1 tsp chilli powder (mild or hot)

¾ tsp garam masala

1½ tsp lemon juice

1 tbsp white sugar

For the dough, combine the flour, 1/4 tsp salt and oil in a large bowl, then slowly add 70ml water a little at a time to make a soft dough (you may not need all the water).

Rub a few drops of oil into the palms of your hands and knead the dough until smooth and it comes away cleanly from the bowl. Cover with a clean tea towel and leave to rest for 15 mins.

Meanwhile, make the filling. Put the peas in a blender and pulse or blitz briefly to partially crush them.

Heat the 1 tbsp oil in a pan over a medium heat for 2-3 mins. It’s ready for frying when a few mustard seeds sprinkled in immediately sizzle.

Lower the heat to medium-low and add all the mustard seeds to the pan. Quickly stir, add the asafoetida and semolina and stir until the semolina is golden-brown. Tip in the crushed peas and heat for 3-4 mins, stirring constantly. Stir in the ginger & garlic paste, chilli powder, garam masala, lemon juice, sugar and 1/2 tsp salt. Cook, stirring, for 3-4 mins. Remove the pan from heat and spread the pea mixture onto a plate to cool. Once cool enough to handle, roll into eight equal-sized balls and gently press together so they hold their shape.

Quickly knead the dough, then divide into eight and roll each piece into a ball. Gently stretch into a circle the size of the palm of your hand. Add a pea ball to the middle of the dough and wrap upwards to cover the pea mixture completely. Seal and remove any excess dough. Gently roll between the palms of your hands and set aside on a plate. Repeat until all the dough balls are stu—ed with the spicy pea mixture.

In a large wide pan, add enough oil for deep-frying ensuring it is no more than a third full. Heat on high for 3 mins and check the oil is ready by placing a piece of dough into the oil – it should quickly rise to the top.

Give each kachori another quick roll between your palms (be gentle) before lowering into the oil. Cook a few at a time, turning occasionally, making sure they don’t touch. When they are golden brown on both sides, remove and put on kitchen paper to drain. Serve with chutney.

GOOD TO KNOW vegan

PER SERVING 248 kcals • fat 15g • saturates 2g • carbs 22g • sugars 4g • ibre 3g • protein 4g • salt 0.5g

Recipe adapted from Manju’s Cookbook by Manju Patel (£22, Ryland Peters & Small) and not retested by us. Photographs by Clare Winƒield © Ryland Peters & Small.