Name: Spiced Pea Pastries with Coriander Yoghurt Sauce
Yield: Serves 6
Cuisine: Indian
Ingredients: 200 g waxy potatoes, cut into small dice and parboiled; 2 small green chillies, minced; 2 tablespoons chopped coriander leaves; 1 small green chilli, sliced; 1 red shallot, chopped; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; vegetable oil, for deep-frying; 1 tablespoon chopped spearmint leaves; 30 g ghee; 200 g plain flour; 75 ml warm water; 150 g plain thick yoghurt; 1 teaspoon minced ginger; 125 g shelled fresh peas, blanched; 1 teaspoon minced garlic; 100 g ghee, melted; 1 teaspoon fresh lime juice, strained; 2 teaspoons Chat Masala; 50 g chickpea flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

A salute to the wonderful tiffin snacks of Mumbai, one of the most delightful and informal ways of eating in that vast city. These samosa pastries are perfect to serve with pre-dinner drinks as a party snack or as a palate teaser before dinner.

Ingredients

30 g ghee
200 g waxy potatoes, cut into small dice and parboiled
1

Method

To make the yoghurt sauce, blend all the ingredients except the yoghurt to a paste in a food processor. Add the yoghurt and pulse until the mixture comes together. Do not overwork or the yoghurt will split and thin the sauce. Refrigerate until ready to serve.

To make the pastry, blend all the ingredients in a food processor until the dough forms a ball.

Wrap in plastic film and