Indian · Bread
Mutter Kachori with Spiced Green Peas
Flaky, nigella-flecked butter pastry wrapped around a dry, green-chile and ginger pea filling, then deep-fried hot and fast so each round puffs into a crisp, honey-brown pillow.

- YieldMakes 6 kachoris
- Hands-on50 min
- Total1 h 24 min
- Difficulty
Ingredients
Dough
- 155 gunbleached all-purpose flour
- 1 tspcoarse kosher or sea salt
- 1 tspnigella seeds
- 55 gcold butter, preferably unsalted, thinly sliced
- 60 mlice water, approximately
Filling
- 5fresh green Thai, cayenne or serrano chiles, stems removed; 4 to 6 to taste
- 15 gfresh ginger, three thin lengthwise slices, about 6 x 2.5 cm
- 140 gfrozen green peas, thawed and drained (about 1 cup)
- 1 tbspcanola oil
- ½ tsptoasted cumin-coriander blend
- ½ tspcoarse kosher or sea salt
To assemble and fry
- to tasteall-purpose flour, for dusting
- to tastecanola oil, for deep-frying
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