Stuffed Fried Pastry Puffs (Kachoris) Recipe

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daani from Karachi
Ingredients
  1. 1 ½ oz. each almonds, pistachios, walnuts and cashew nuts
  2. 12 oz. peas, shelled
  3. Water
  4. 1 dessertspoon coriander leaves
  5. 2 green chillis
  6. 1 ½ oz. sultanas
  7. Juice of ½ lemons
  8. 1 teaspoon garam masala
  9. 1 tablespoon desiccated coconut
  10. FOR THE PASTRY
  11. 12 oz. plain flour
  12. Pinch of bicarbonate of soda Pinch of salt
  13. 1 tablespoon melted butter Water to mix
  14. 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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