Stuffed Fried Pastry Puffs (Kachoris) Recipe

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INGREDIENTS

1 ½ oz. each almonds, pistachios, walnuts and cashew nuts
12 oz. peas, shelled
Water
1 dessertspoon coriander leaves
2 green chillis
1 ½ oz. sultanas
Juice of ½ lemons
1 teaspoon garam masala
1 tablespoon desiccated coconut
FOR THE PASTRY
12 oz. plain flour
Pinch of bicarbonate of soda Pinch of salt
1 tablespoon melted butter Water to mix
Oil for deep frying

METHOD

Blanch the nuts if necessary. Put in a saucepan with the peas and a little water and simmer for at least 10 minutes. Drain and pass through a mincer or Mouli' grater. Finely chop the coriander leaves and green chillis and add to the purée along with the sultanas, lemon juice, garam masala and coconut. Sieve the flour, bicarbonate of soda and salt into a bowl. Add the butter and enough cold water to mix to a dough. Divide dough into 16 portions and roll into round, very thin pancakes. Place a spoon¬ful of the purée in the centre of each. Gather the edges of the pancakes together and pinch to seal. Pat or roll into squares and deep fry until golden. Serve with chutney or tomato sauce.

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Stuffed Fried Pastry Puffs (Kachoris) Recipe

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