Mutter Kachoris (Fried Flatbreads Stuffed with Green Peas)

Iyer notes that these flatbreads are a popular breakfast food in northern India and often served alongside potato curries. I opted to serve them as a salad accompaniment to round out our light dinner last night.

Being deep fried -- and full of butter to boot! -- these are definitely not health food. But they are delicious! We all ended up having seconds last night.

Mutter Kachoris

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

Dough

• 1 1/4 c. all-purpose flour
• 1/2 tsp. coarse sea salt
• 1 tsp. nigella seeds
• 1/4 c. unsalted butter
• 4-5 Tbsp. cold water

Filling

• 4-6 fresh green Thai, finger, or serrano chilies
• 3 slices fresh ginger (~6cm x 2cm x 3mm)
• 1 c. frozen green peas, thawed
• 1 Tbsp. mustard oil
• 1/2 tsp. dhania-jeera masala
• 1/2 tsp. coarse sea salt

Directions

1. Combine the flour, salt, and nigella and mix well.
2. Cut in the butter.
3. Drizzle in the water while mixing with a fork. Use just enough water to get the dough to come together in a cohesive mass.
4. Divide into six equal portions, cover, and chill until ready to use.
5. Meanwhile, combine the chilies and ginger in a food processor (or blender) and mince.
6. Add the peas and pulse until finely minced.
7. Heat the oil over medium heat.
8. Add the pea mixture and cook, stirring frequently, until mixture is dry to the touch (~5 minutes).
9. Remove from heat and stir in the dhania-jeera masala and salt.
10. Working with one portion of dough at a time, roll into a circle on a floured surface. I found that I preferred rolling the edges slightly thinner and leaving the centre thicker.
11. Spoon ~2 Tbsp. of filling into the centre of the dough and fold up the edges to completely encase the filling and form a packet.
12. Press to flatten slightly, flip seam-side-down, and roll out to form a circle 10-12cm (4-5") across. Repeat with remaining portions of dough and filling.
13. Pour at least 2-3cm of oil into a wok (or use a deep fryer).
14. Heat oil to 190-200°C (375-400°F).
15. Cook the kachoris one or two at a time (depending on the size of your deep fryer). Slide them into the hot oil and press them down as the rise to the surface and puff up so that the cook evenly on both sides. Flip them over if necessary to achieve even browning.
16. Transfer to a rack or paper towels to drain.
17. Serve plain or with a curry of your choice.