Pea Pakora Pockets
These crispy and flavorful curry potato pakoras are a delightful twist on traditional Indian street food. Packed with fragrant curry powder, tender potatoes, and sweet peas, these golden-brown beauties are perfect for a quick and tasty meal. Serve them up in warm pita bread with a refreshing mint yogurt sauce and crunchy lettuce for a satisfying and exotic dining experience.
— Constant Cookbook
Ingredients
- 500g floury potatoes , cut into chunks
- 200g frozen peas
- 4-5 tsp curry powder (choose your favourite)
- 200ml natural yogurt
- small bunch mint , half roughly chopped
- 6 white or wholemeal pitta breads , halved
- ½ iceberg lettuce , shredded, to serve
- ½ red onion , sliced
Instructions
- Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for about 8 mins until tender, throwing in the peas for the final few mins. Drain well, pick out the potato, then return to the saucepan with a third of the peas. Add the curry powder and some seasoning, then mash together over a low heat – this will help to dry out the veg. Stir in the remaining peas.
- Using 2 tablespoons, shape the mix into rough rugby ball shapes (you should get about 16), then place on a baking sheet lined with baking parchment. Bake for 20 mins until golden and crisp around the edges.
- Mix the yogurt with the chopped mint. Warm the halved pittas, and toss the remaining mint leaves with the shredded lettuce. Serve the hot pakoras with all the extras for stuffing into the warmed pittas.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 377 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 74 grams carbohydrates
- Sugar Content: 10 grams sugar
- Protein Content: 18 grams protein
- Sodium Content: 1.24 milligram of sodium
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