Green Peas Kachori Puffs
Inspired by Gujarat's popular Kachori recipe, these Green Peas Kachori Puffs are easy, air fried and delicious! They need no extra steps to make the crust and frying; these are way easier but still have the yummy taste.
Servings: 8
Calories: 195kcal
Ingredients
- 8 squares puff pastry
- 1½ cup green peas (fresh or frozen)
- ¼ cup shredded coconut (fresh or frozen)
- 3 cloves garlic (grated)
- 1 inch ginger (grated)
- 1 green chili (minced)
- 3-4 curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- ¾ teaspoon sugar
- ½ teaspoon turmeric powder
- ½ lemon (juiced)
- 2 tablespoon oil
- 4-5 stalks cilantro (chopped)
- 2 teaspoon water
For the topping
- 1 teaspoon oil
- 1 teaspoon nigella seeds
Instructions
- Thaw the puff pastry to room temperature. Add some water to frozen peas and let them soften. Transfer to a colander and keep ready. Heat oil in a wide pan.8 squares puff pastry, 2 tablespoon oil
- Add cumin seeds and let them pop.1 teaspoon cumin seeds
- Add all the aromatics in quick successions.3 cloves garlic, 1 inch ginger, 1 green chili, 3-4 curry leaves
- Mix everything well and let it cook till the raw flavor of garlic vanishes.
- Then add the peas.1½ cup green peas
- Mix well let the peas cook on medium flame.
- Next add salt, sugar and turmeric powder.1 teaspoon salt, ¾ teaspoon sugar, ½ teaspoon turmeric powder
- Mix well and let them cook for another 2-3 minutes.
- Then turn down the flame, add coconut, lemon juice and cilantro.¼ cup shredded coconut, ½ lemon, 4-5 stalks cilantro
- Mix everything well and mash lightly with a potato masher.
- Let the mixture cool down completely.
- Place a puff pastry sheet on a board. If using a large sheet, cut it into 4 inch squares.
- Then add 2 spoons of the mixture in the middle. Apply some water on all the sides.2 teaspoon water
- Fold over the puff pastry sheet into half and seal the dges.
- Apply some oil on top and add some nigella seeds on it.1 teaspoon oil, 1 teaspoon nigella seeds
- Preheat the air fryer on 400 F and arrange the puffs in a single layer leaving some space between them.
- Air fry for 8-10 minutes, flipping once mid-way.
- Remove from the air fryer and serve with some cilantro chutney and tomato ketchup.
Video
Notes
- Make sure the puff pastry is at room temperature when you start making the puffs. Though, they should not be very hot else they will not hold shape. To defrost use either of these:
- Thaw in the microwave for 30 seconds, flip once and defrost again for 30 seconds. By now the sheets will be pliable but not melting away.
- The other way is to transfer the frozen sheets to the refrigerator overnight. That way the sheets will be ready to use the next day.
- Finally, place the sheets at room temperature for 30-40 minutes. This time may vary based on the outside temperature.
- The filling is great with peas. However, the same works for frozen tuvar or ponk too. It is also great to use some steamed edamame in the recipe. However, cook the edamame before you start. It is also great to use a mix of these.
- I like to keep the filling gritty with some whole peas. However, if you like, simply crush the peas in a blender before adding it. That way the mixture will be smooth.
- The recipe is easy to scale. Simply double the filling ingredients and fill more of the puff pastries. Halve it all to make only 4-5 puffs.
- The same recipe works to bake as well. Place the prepared green peas puffs on a baking sheet and bake at 400 F for 12-14 minutes.
- Brush the puffs with milk or egg whites if you prefer. However, the recipe does not remain Vegan then. Milk makes it Vegetarian though but not eggs.
- If you want to prepare them in advance, simply roll them and transfer to an airtight container till ready to air fry. Make sure they are covered else they will dry.
- For a Jain version, simply skip the garlic. Use or skip the ginger and cilantro too. The recipe is perfect for jain and no onion no garlic diets.
- The same filling is great for parathas, kachoris or even sandwiches. I often stuff dhoklis with this filling and dunk them in dal for a lilva dal dhokli recipe.
Nutrition
Calories: 195kcal | Carbohydrates: 26g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 320mg | Potassium: 407mg | Fiber: 10g | Sugar: 4g | Vitamin A: 108IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 2mg