Spiced Pea Pastries with Coriander Yoghurt Sauce

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

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

Asia
India
Mumbai
Snack
Dinner
Drinks
Vegetarian

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