Sharing recipe for 4 people, takes only 30 mins; recipe has potato, frozen pea, curry powder, natural yogurt, mint, pitta bread, iceberg lettuce and red onion.
Pea pakora pockets
Course: Sharing
Servings
4
servings
Prep time
10 mins
Ingredients
- Red Onion: 1/2 red onion, sliced
- Natural Yogurt: 200ml natural yogurt
- Mint: small bunch mint, half roughly chopped
- Curry Powder: 4-5 tsp curry powder (choose your favourite)
- Iceberg Lettuce: 1/2 iceberg lettuce, shredded, to serve
- Frozen Pea: 200g frozen pea
- Potato: 500g floury potato, cut into chunks
- Pitta Bread: 6 white or wholemeal pitta breads, halved
Directions
- 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.
