Kachori chaat recipe
 Kachori chaat is pastry that is stuffed with spicy peas and fried until crisp and golden. Serve topped with yoghurt and tamarind chutney. 240g/8½oz plain floursalt, to taste50ml/2fl oz vegetable oil, plus extra for deep frying 240g/8½oz plain flour salt, to taste 50ml/2fl oz vegetable oil, plus extra for deep frying 2 tbsp vegetable oil½ tsp cumin seedspinch nigella seedspinch asafoetida2 green chillies, finely chopped220g/8oz peas (frozen is fine)1 heaped tsp mango powder (amchoor)½ tsp mild chilli powder2 tsp ground coriander½ tsp garam masala powdersalt, to taste2 tbsp finely chopped fresh coriander 2 tbsp vegetable oil ½ tsp cumin seeds pinch nigella seeds pinch asafoetida 2 green chillies, finely chopped 220g/8oz peas (frozen is fine) 1 heaped tsp mango powder (amchoor) ½ tsp mild chilli powder 2 tsp ground coriander ½ tsp garam masala powder salt, to taste 2 tbsp finely chopped fresh coriander 1 small tub plain yoghurt (about 150g/5½oz)1 small onion, finely choppedcoriander and mint chutneytamarind chutneysmall bunch fresh coriander, choppedsev 1 small tub plain yoghurt (about 150g/5½oz) 1 small onion, finely chopped coriander and mint chutney coriander and mint chutney tamarind chutney tamarind chutney small bunch fresh coriander, chopped sev Method To make the kachori dough, place the flour, salt and vegetable oil in a large bowl. Pour in 140ml/4½fl oz water and knead to form a soft dough. Leave the dough to rest for 15–18 minutes while you make the filling.To make the filling, heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds, nigella seeds and asafoetida. Fry for 2–3 seconds and add the chillies and peas. Fry for a minute and add the remaining spices along with some salt. Stir well and lower the heat. Continue to fry for 5 minutes. Turn the heat off and leave to cool. With the back of a fork or potato masher, mash the filling roughly. Add the coriander and mix well. Divide the filling in 10 equal portions.Divide the dough into 10 equal portions and roll each into a ball. Flatten a dough ball on the surface and roll out to a 6cm/2½in disc. Top with a portion of the filling and gather all the edges of the dough together to seal. Roll into a ball, flatten and roll out lightly into a 10cm/4in disc. Repeat to make the remaining kachoris.Preheat the oil in a kadhai, wok or deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the kachoris one at a time over a medium heat for 1–2 minutes on each side. Baste with oil over the top to help it fluff up until crisp and golden brown on both sides. Drain the kachori on kitchen paper while you make the rest. (At this stage you can serve them warm with some sweet or spicy chutney and some chai or save them to make kachori chaat.)To serve, make a hole in the centre of the kachori. Add a little bit of the yoghurt followed by the onions, a few tablespoons of the sweet or spicy chutney, fresh coriander and sev. To make the kachori dough, place the flour, salt and vegetable oil in a large bowl. Pour in 140ml/4½fl oz water and knead to form a soft dough. Leave the dough to rest for 15–18 minutes while you make the filling. To make the kachori dough, place the flour, salt and vegetable oil in a large bowl. Pour in 140ml/4½fl oz water and knead to form a soft dough. Leave the dough to rest for 15–18 minutes while you make the filling. To make the filling, heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds, nigella seeds and asafoetida. Fry for 2–3 seconds and add the chillies and peas. Fry for a minute and add the remaining spices along with some salt. Stir well and lower the heat. Continue to fry for 5 minutes. Turn the heat off and leave to cool. To make the filling, heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds, nigella seeds and asafoetida. Fry for 2–3 seconds and add the chillies and peas. Fry for a minute and add the remaining spices along with some salt. Stir well and lower the heat. Continue to fry for 5 minutes. Turn the heat off and leave to cool. With the back of a fork or potato masher, mash the filling roughly. Add the coriander and mix well. Divide the filling in 10 equal portions. With the back of a fork or potato masher, mash the filling roughly. Add the coriander and mix well. Divide the filling in 10 equal portions. Divide the dough into 10 equal portions and roll each into a ball. Flatten a dough ball on the surface and roll out to a 6cm/2½in disc. Top with a portion of the filling and gather all the edges of the dough together to seal. Roll into a ball, flatten and roll out lightly into a 10cm/4in disc. Repeat to make the remaining kachoris. Divide the dough into 10 equal portions and roll each into a ball. Flatten a dough ball on the surface and roll out to a 6cm/2½in disc. Top with a portion of the filling and gather all the edges of the dough together to seal. Roll into a ball, flatten and roll out lightly into a 10cm/4in disc. Repeat to make the remaining kachoris. Preheat the oil in a kadhai, wok or deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the kachoris one at a time over a medium heat for 1–2 minutes on each side. Baste with oil over the top to help it fluff up until crisp and golden brown on both sides. Preheat the oil in a kadhai, wok or deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the kachoris one at a time over a medium heat for 1–2 minutes on each side. Baste with oil over the top to help it fluff up until crisp and golden brown on both sides. Drain the kachori on kitchen paper while you make the rest. (At this stage you can serve them warm with some sweet or spicy chutney and some chai or save them to make kachori chaat.) Drain the kachori on kitchen paper while you make the rest. (At this stage you can serve them warm with some sweet or spicy chutney and some chai or save them to make kachori chaat.) To serve, make a hole in the centre of the kachori. Add a little bit of the yoghurt followed by the onions, a few tablespoons of the sweet or spicy chutney, fresh coriander and sev. To serve, make a hole in the centre of the kachori. Add a little bit of the yoghurt followed by the onions, a few tablespoons of the sweet or spicy chutney, fresh coriander and sev. Recipe tips You can make your own green chutney using the recipe linked to in the ingredients. It will keep for a day or two in the fridge. Tamarind chutney is available from Asian supermarkets and large supermarkets. If you want to make your own use the link in the ingredients for the recipe.