This is a classic snack dish from India usually bought from outdoor food dubba's or street stalls. They are served as snacks dishes with a tangy chickpea chaat, spicy chutneys and some tangy yoghurt.

The textures are really quite special and the quantity of oil you add to the flour to make the crust is really important in getting the crispiness right. The vibrant green soft 'mushy pea' centre and the crisp outer crust work so well togther and with all the delicious chutney's this is a taste explosion.



You can fill these pastries will all kinds of different spiced fillings so try something different either spiced onions, potatoes, meat or even spiced lentils. In this recipe I have included the pea and an onion filling for you to try. This mixture should make about 20 kachori - let me know what you think.