These Kachori fritters, compact packages of peas and edamame, are part of India’s annual Holi festival. Holi celebrates the return of spring and abundance. (You might recognize it as the “festival of colors” where people of all faiths come together to celebrate with colorful dyes and exuberantly joyful music and dance. Chef and Food Network star Palak Patel shares her recipe for Kachori fritters to celebrate the holiday.

What is Kachori?

Kachori is a round, deep fried pastry that can have many different kinds of fillings. People eat it all across South Asia, in India, Bangladesh, and Pakistan, but originally from the Indian province of Rajasthan. You make kachori out of maida, a special kind of wheat flour originating in India, though we used AP flour here to make it easier for US cooks. It’s a convenient travel snack for the many on-the-go professionals in India, as well as a filling (but not overly so) carb refuel on hot days. (The milder spices in it are more suited for a hotter climate). Our take on it has peas and edamame, but feel free to customize it to your liking!

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Kachori Fritters

Author: Palak Patel

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Description

A great snack for Holi!

Ingredients

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For the filling:

1 cup frozen peas, defrosted
1 cup frozen edamame, defrosted
¼ cup dried unsweetened coconut shredded, toasted
½ inch ginger, grated
½ tsp cumin powder
½ tsp garam masala
¼ tsp coriander powder
¼ tsp cayenne pepper
¼ tsp turmeric powder
⅛ tsp of cinnamon powder
2 tbsp toasted cashews, chopped
Kosher salt to taste
¼ cup chopped cilantro
½ lime, juiced
½ tsp of sugar
2 tbsp oil for cooking
Additional oil for frying

For the dough:

2 cups AP flour
1 tsp kosher salt
½ lime juiced
2 tbsp oil
½ cup of cold water

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Instructions

For the filling:

To make the filling, add peas, edamame, coconut, and ginger to a food processor and pulse to a coarse paste and then remove to set aside.
Heat the oil in a saute pan over medium heat. Add pea mixture stirring well, for 4-5 minutes.
Stir in the cumin powder, garam masala, coriander powder, cayenne pepper, cinnamon powder, and turmeric powder, cook for another 5-7 minutes, or to ensure there is no moisture left in the pan but the peas are still brightly colored. Season the mixture with salt, add lime juice, cashews, and cilantro mix well.
Remove from heat and transfer the pea mixture to a bowl and set aside to cool completely.

For the dough and fritters:

To make the pastry dough, add flour into a mixing bowl and make a well in the center. Add the salt and oil to the well, then rub the mixture together using your fingertips and mixed thoroughly.
Add cold water one tablespoon at a time and knead the dough until it is soft to the touch.
Rest the dough for 30 minutes and cover.
When ready to make fritters, take a little oil and rub the dough doll to create a smooth surface.
Pinch a small piece of dough, approximately the size of a small plum, and then using a rolling pin roll into an even circle about 3 inches. Or use a pastry cutter to make an even circle.
Place the filling into the center about a tablespoon. Bring the edges of the circle and pinching tightly around the filling. Seal at the top by closing edges and trim any excess dough with a knife. Roll each ball into a ball using palms of the hands.
Heat oil at 300 and gently lower the kachori fritters into the hot oil using a strainer and gently fry until the pastry is golden brown.