Pastry-encased cinnamon-spiced pea (Pea kachori) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 22) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mint and yoghurt chutney (Fodina anna dahi nu chatni); Lime-pickled onions (Limbu wari dungree)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Logan92995 on May 01, 2023

    This was really tasty and easy to put together! The pea mixture with all of the spices combined came together to become really flavorful. However, I must say that I didn't particularly enjoy the accompanying chutney -- much too sweet for my preferences. Bit of a disclaimer as well -- feel free to be pretty liberal with your dollops of stuffing. The book recommends a heaping teaspoon, but for many of the kachori, I was able to use a full tablespoon. If I were to make this again, I'd also reduce the red chili powder a bit. It was spicy!

  • Yildiz100 on December 17, 2018

    Made again, this time, the full recipe. Like her momo's recipe, her math is off when it comes filling the dumplings. She says to use a tsp, but even a heaping tsp weighs only 6 grams. The full filling weighed almost 600 grams so if you followed her instructions, you would have enough filling for nearly 100 kachori. (Note the recipe is only supposed to make 25 kachori.) I tried to fit as much as I could, and I rolled the dough thin to get a few extra dumplings, and I still had filling leftover. Baked for about 26 minutes. The kachori had no color on the top, but the bottoms were browned. I had put the thicker, pinched together side on the bottom, so those browned thick bits were a bit too tough. Tops were fine, not super attractive though. I think these just aren't great baked, as much as we want them to be. Might try again and fry them.

  • Yildiz100 on August 21, 2017

    We made the filling to stuff into some leftover empanada dough, so we haven't tested the pastry. Peas are surprisingly difficult to mash with a potato masher so it is worth getting out the food processor. We didn't have access to ours (moving) so I had to use a masher and it was hard work and we still ended up with lots of whole peas in the mix. The mix was a bit dry and I ended up adding a bit of water to pull it together. I suspect this might not be necessary if the mixture is fully pureed in a food processor. It was a little heavy on the cinnamon so I reduced it from 1.25 tsp to 1, and I can't decide if it was just right or still too much. Maybe increase the garam masala by .25 next time and see if that is the right balance. (This may depend on the freshness of the cinnamon. Ours was brand new.) I will say the cinnamon scent attracted my 5 year old and she devoured 2, even though they were quite spicy! 4.5 star filling but not giving it a rating since we didn't try the pastry.

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