Baked pea kachori with coriander chutney

Pea kachori with coriander chutney is an excellent accompaniment to a curry. This is a healthier version of this Indian snack as they are baked and vegan.

DOUGH:
150 g of all purpose flour, sifted
¼ tsp salt
1 tbsp / 15 ml of oil (I used olive oil)
about 75 ml / 5 tbsp of boiling water

FILLING:
300 g frozen peas, defrosted
2 tsp of grated ginger
2 garlic cloves, chopped finely
½ tsp black mustard seeds
½ tsp garam masala
½ tsp hot chilli powder
½ tsp cinnamon powder
½ tsp cumin powder
¼ tsp turmeric powder
¾ tsp salt
1 tbsp oil, for sauteéing
about 1-2 tbsp / 15-30 ml of lemon juice

CHUTNEY:
1 cup of fresh coriander
about ½ cup / 120 ml full fat coconut milk
lime juice to taste (I used ½ lime)
2 tsp grated ginger
½ tsp cumin
½ tsp garam masala
¼ tsp hot chilli powder
½ tsp salt

View the full recipe at Lazy Cat Kitchen →