Kachoris are a traditional Gujarati snack, often filled with spiced dhal. I find that using green peas, instead of pulses, gives them a fresher, sweeter flavour that combines wonderfully with the warmth of the spices. I’ve used peanuts for a little added crunch too.
This version of kachori are filled with spicy pea filling and served with a cooling coriander and coconut chutney. Yummy! They will make a delicious starter to a curry night. Like most Indian snacks, traditional kachori get a deep-frying treatment but these beauties have been baked in the oven with excellent results.
Adding citric acid to the dough helps to keep the chapatti case crisp and adds a little citrus zing to balance the flavour but it is completely optional. You can omit it if you don’t have any.
150 g plain flour, sifted
¼ tsp salt
1 tbsp / 15 ml of oil (I used olive oil)
about 75 ml / 5 tbsp of boiling water
½ tsp citric acid (if using)
300g frozen peas, defrosted
25g unsalted peanuts, coarsely chopped
2 tsp of grated ginger
2 garlic cloves, chopped finely
½ tsp black mustard seeds
½ tsp garam masala
½ tsp hot chilli powder
½ tsp cinnamon powder
½ tsp coriander powder
¼ tsp turmeric powder
¾ tsp salt
1 tbsp oil, for sauteéing
about 1-2 tbsp / 15-30 ml of lemon juice
small bunch of mint, chopped
1 cup of fresh coriander
about ½ cup / 120 ml full fat coconut milk
lime juice to taste (I used ½ lime)
2 tsp grated ginger
½ tsp ground coriander
½ tsp garam masala
¼ tsp chilli powder
Salt and freshly ground black pepper to taste
In a large bowl, mix flour, citric acid and salt. Add oil and rub it into the flour with your hands. Now add 60 ml of hot water and start bringing the dough together. If it is too dry add another 1-2 tablespoons but do it gradually so that the dough doesn’t end up too wet. Knead for 5 minutes. Brush the surface of the dough with a tiny bit of oil and cover with a damp tea towel to prevent drying up.
Whiz defrosted peas in a food processor with the mint until coarse chunks remain.
Warm up a tablespoon of oil over a medium heat in a pan. Add mustard seeds and wait until they start popping. Add ginger and garlic and stir-fry them briefly until the garlic has softened. Mix all the spices in a small bowl with a bit of water to make a paste. When you add them to the pan, this will prevent burning. Now add the spice paste, peas, peanuts and salt to the pan. Stir-fry for a few minutes but do not let the mixture dry up completely. Let the filling cool down.
Pinch a small amount of the dough and roll it into an 8 cm / 3” circle. Place a heaped teaspoon of dough in the middle and gather the dough around the filling so it looks like a little money bag and tear away/cut off excess dough. Roll the kachori in your hands to make it more circular in shape. Keep kachori ready under a damp kitchen towel.
Heat up the oven to 200° C. Place kachori on a baking tray and brush them with a bit of oil. Bake for about 40 minutes, until browned.
To make the chutney, blitz all the chutney ingredients (apart from lime, salt and pepper) in a blender. Season with salt, pepper and lime juice to taste.
Yes, you read that correctly – wheels of cheesy bacon! Simple to make, yet deliciously moreish to eat, these bacon rolls make a great savoury snack, picnic staple, or side for soups and stews. A tasty filling of bacon, cheddar and cream cheese is rolled in an easy pastry, and then these little rolls only take 15 minutes to bake.
8 bacon rashers
1 medium onion, finely chopped
100g of soft cheese
100g of cheddar, grated
1/2 bunch of flat-leaf parsley, chopped
1 garlic clove, crushed
250g of plain flour
3 tsp baking powder
75g of unsalted butter, diced and cold
225ml of milk
1/2 tsp salt
20g of butter, melted
Preheat the oven to 180°C. Line a baking tray with parchment paper.
Place the flour, baking powder and salt in a bowl. Crumb the butter into the flour using your thumbs and forefingers. Mix in the milk until just combined.
Place onto a floured work surface and roll into a 1cm thick rectangle, trimming the edges of the dough if desired.
Brush the dough with some of the melted butter then layer the bacon on top to cover the pastry, making sure to leave a 2cm edge free on one of the long sides of the dough,
Mix the onion, cheeses, parsley and garlic together and spread over the bacon.
Brush the gap at the edge of the dough with water then roll into a spiral, sealing the edge brushed with water to the body of the roll.
Wrap the roll in cling film and refrigerate for 20 minutes
Slice the roll into 1.5cm slices and place, spiral side up, onto the baking tray. Bake for 15 minutes, or until golden. Serve warm.
This recipe is a take on a dish I had at a Basque tapas bar. The dish was called Baked Picos which google translate would have you believe is baked penis. So why wouldn’t I order it? Okay, I asked the waitress what it was. And she had me at melted cheese. A little pan of oozing, bubbly blue cheese covering bright purple beetroot sprinkled with crunchy, toasted nuts and seeds was presented to me alongside a basket of fresh sourdough chunks to dip in. I was in heaven. Something so simple but so satisfying. Here is my version which is pretty close to the original.
If you don’t like blue cheese, try goats cheese or garlic and herb roule as alternatives.
100g whipped blue cheese (I used St Agur)
25g mixed seeds (I used pumpkin, sunflower, linseed and sesame)
Preheat the oven to 200C. Peel the beetroot and cut in half if it is particularly large. Wrap in foil and bake in the oven for 40 minutes or until tender. Remove from the oven and cut into chunks.
While the beetroot is baking, add the hazelnuts to a tray and roast for 5 minutes. If the hazelnuts have skins on, rub them between a tea towel to remove the skin.
Roast the seed mix for 5 minutes or until you begin to hear them popping. Set the nuts and seeds aside.
Arrange the beetroot pieces in a small ovenproof dish along with any juice that has collected in the foil. Dollop the blue cheese in, around and over the beetroot and place in the oven for 10-15 minutes so the cheese and beetroot mingle to become a vibrant pink, creamy bubbling good thing.
Sprinkle the toasted nuts and seeds over the top and return to the oven for 5 more minutes.
Remove from the oven and serve with fresh crusty bread.
These vegetarian samosas are a great way to get 3 of the 5-a-day into your family as well as a huge burst of flavours. They’re also rich in fibre, folate, vitamin C, calcium and iron. They are not fried like traditional samosas but baked in the oven with minimal oil.
You can play around with whatever you like in the filling. Spinach is fantastic in these but at the time of making, I didn’t have any or I would have added it instead of peas.
They are great served hot and crispy from the oven but can also be eaten warm or cold as a snack for the next day – if they last that long.
Makes 6 large samosas.
2 large sweet potatoes (about 500g), peeled and cut into small pieces
1 tbsp vegetable oil, plus extra for brushing
1 red onion, chopped
thumb-sized piece ginger, peeled and grated
2 garlic cloves, grated
1 tsp each medium curry powder, garam masala, turmeric
small bunch coriander or mint, finely chopped
1 tbsp curry paste (I used madras)
1 tsp black onion (nigella) seeds
200g frozen peas
270g pack filo pastry (6 sheets)
Put the sweet potatoes in a large bowl, cover with cling film and microwave on full power for 5-8 minutes or until soft.
Meanwhile, heat the oil in a large pan, add the chopped onion and cook for a few mins to soften. Stir in the ginger, garlic and coriander/mint, stirring for a couple of minutes more until fragrant. Add the curry paste, spices and the black onion seeds to the pan, stir for 30 seconds or so until fragrant then add the frozen peas. Season well and mash everything together with the back of a spoon, leaving some chunky bits of potato. Leave to cool completely.
Unroll the pastry and pull out two sheets to work with – keep the rest covered with a tea towel to prevent it from drying out. Brush both sheets with a little oil. Put the other sheet on top. With the shortest side facing you, cut down the centre to make two long strips. Scoop a sixth of the sweet potato mixture onto the top right-hand corner of the filo in a rough triangle shape. Fold the pastry over on an angle, continuing down the length of the pastry until you reach the bottom and have a neat triangle encasing the filling. Trim off any excess pastry with a knife. Repeat to make six samosas. Heat oven to 200C/180C fan.
Put the samosas on a baking tray lined with baking parchment. Brush with a little more oil and sprinkle over some extra black onion seeds or cumin seeds if desired. Bake for 20-30 mins or until deep golden brown. Cover with foil if the corners begin to burn before the base is browned.