These flaky, deep-fried puffed pastry bites from the From Gujarat with Love: 100 Authentic Indian Recipes cookbook are filled with the delicious flavors of buttery coconut, fiery chilies, zesty lime, and herby cilantro.
What you need:
For the filling:
2-inch piece of fresh ginger, peeled
3 green chilies, stems removed
3½ cups peas
1 tablespoon oil, plus 3 cups oil, for deep frying
¼ teaspoon asafoetida (or hing)
3 tablespoons raisins
3 tablespoons cashews, roughly chopped
2 tablespoons shredded coconut
¼ cup finely chopped cilantro
¾ teaspoon garam masala
½ teaspoon salt
2 teaspoons lime juice
1½ teaspoons sugar
For the dough:
1½ cups flour
3 tablespoons oil
6 tablespoons warm water
Chutney, to serve
What you do:
- For the filling, in a food processor, blend ginger and chilies for 1 minute. Add peas and pulse for 15 to 20 seconds until coarse.
- In a non-stick frying pan over medium heat, warm 1 tablespoon of oil. Add asafoetida and pea mixture and cook for 2 to 3 minutes, stirring occasionally. Reduce heat to medium-low. Add raisins, cashews, coconut, cilantro, garam masala, and salt and cook for 10 minutes. Stir in lime juice and sugar and mix well. Remove from heat. Allow to cool slightly.
- Shape into 12 balls, approximately 1½-inch in diameter and set aside.
- For the dough, in a bowl, combine flour and oil. Mix well and add warm water. Knead for 2 minutes until dough is smooth and soft. Divide dough into 12 equal portions. Roll each portion into a disc, about 4 inches in diameter.
- In center of each dough disc, place one filling ball. Bring sides of dough together and pinch top to seal. Trim off any excess dough from pinched end.
- In a deep saucepan over medium heat, warm oil for frying. In batches, place a few kachori at a time and deep fry for 2 minutes, using a slotted spoon to move around, until golden all over. Using a metal slotted spoon, transfer to a tray lined with paper towels to drain. Repeat with remaining kachori, then serve hot with chutney.