Vegan Baked Indian Pea Kachori

Vegan Indian pea kachori. These flaky and tasty snack pastries are packed with peas and Indian spices, easy to make and so so satisfying! Hope you give them a try!

The Recipe

Vegan Indian pea kachori (makes about 20 kachori)

Ingredients

For the dough:

2 1/2 cups / 300 g all-purpose flour

1/2 teaspoon salt

1 tablespoon vegetable oil, such as sunflower oil

3/4 cup / 175 ml water

1 teaspoon oil to brush

For the filling:

21.2 ounces / 600 g frozen peas, defrosted

3 tablespoons vegetable oil

1.5 teaspoons salt (or more to taste)

1 teaspoon turmeric

1.5 teaspoons garam masala

1 teaspoon cinnamon

2 green chilies (optional)

1/2 teaspoon cayenne pepper (sub in paprika powder if you like it milder)

1 inch / 2.5 cm ginger, grated

For the yogurt-mint dip:

5 tablespoons thick vegan yogurt or sour cream

1 green chili (optional)

juice of 1/2 lemon

dash of salt

10 sprigs of mint (only the leaves)

Instructions

1. In a food processor combine peas, salt, spices, ginger, chili and oil. Blend until smooth. Transfer to a pan and heat over medium heat. Cook for about a few minutes until the mixture seems dry. Let cool down.

2. Preheat oven to 410 °F / 210 °C.

3. In a bowl combine flour, salt, oil and water. Knead by hand until smooth. Divide dough into 20 pieces (each one should be as big as a chestnut).

4. On a floured working surface roll out dough into a 10 cm circle. Add 2-3 teaspoons pea filling and close. Transfer to a baking tray and repeat with the rest of the dough. Brush kachori with vegetable oil and bake for about 25-30 minutes or until golden brown.

5. Meanwhile mix yoghurt, chili, lemon juice, mint and salt in a food processor.

6. Serve kachori with mint dip and beetroot pickles, if desired. ENJOY!