Baked Pea Pockets
Baked pea pockets is a recipe with fresh ingredients from the legume category. Try this and other recipes from Spoonsparrow!
Ingredients
- 220 g flour
- 3 tbsp ghee
- 300 g peas (fresh)
- 2 green chili peppers
- 0.5 tsp cumin
- 2 tsp garam masala
- chopped parsley
- oil (for frying)
- Salt
Instructions
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1.
Knead the flour with 2 tbsp ghee, a pinch of salt and about 80 ml water into a smooth dough. Use a stand mixer or dough hook if available. The dough should be pliable but not stick to the bowl; adjust water as needed.
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2.
Cover with a damp cloth and let rest for about 20 minutes.
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3.
Blanch the peas briefly in salted water, shock in ice water, drain well and roughly mash with a fork.
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4.
Wash, trim and finely chop the chilies. Sauté them with the peas in remaining hot ghee, stir in cumin and garam masala, then remove from heat. Season with salt and let cool.
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5.
Knead the dough again and shape into 16 balls. Flatten or roll each to about 10 cm diameter, place a tablespoon of pea filling on top, fold into a half‑moon and press edges together. Fry in hot oil for about 1 minute until golden brown. Drain on paper towels. Briefly fry parsley, drain and serve the pockets garnished with parsley.
