Spicy Pea Croquettes Kachori

For the filling, peel the ginger and blitz with the chillies in a blender or food processor for 1 minute. Add the peas and blitz for 15–20 seconds to a coarse consistency. Heat the tablespoon of oil in a non-stick frying pan or skillet over a medium heat. Add the asafoetida and cook for 5–7 seconds.

Add the pea mixture and cook for 2–3 minutes, stirring occasionally. Reduce the heat to medium-low. Add the raisins, cashews, coconut, coriander, garam masala and salt and cook for 10 minutes. Stir in the lime juice and sugar and mix well. Remove the pan from the heat.

Allow to cool slightly so the mixture is easier to handle. Shape into 12 balls, approximately 4cm (11⁄2 inches) in diameter and set aside. For the dough, combine the flour and oil in a bowl. Mix well and add the warm water. Knead for 2–3 minutes until the dough is smooth and soft.

Add a little more water if needed. Divide the dough into 12 equal portions. Roll each portion into a disc, about 10cm (4 inches) in diameter. Take the filling portions and arrange one in the centre of each dough disc. Bring the sides of the dough together like a parcel and pinch the top to seal.

Trim off any excess dough from the pinched end. Heat the oil for deep-frying in a deep saucepan over a medium heat. To avoid overcrowding, carefully lower in half the kachori and deep-fry for 2–4 minutes, using a slotted spoon to move them around, until they are golden all over. Using a metal slotted spoon or skimmer, transfer to a tray lined with paper towels to drain. Repeat with the remaining kachori, then serve hot with your favourite chutney.