Pea pakora pockets

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• sinead

  20 February 2009

  sinead rated and commented on this recipe

  

  With slightly less curry powder the kids loved these ! ! !

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• katyrouth

  21 February 2009

  katyrouth rated and commented on this recipe

  

  Was really surprised by how delicious these were - I used 1 tsp garam masala and then one each of coriander and cumin seeds, freshly ground. I did find my potatoes needed longer than 8 minutes though - perhaps my idea of a 'chunk' is too big! I did also find I needed a little oil to bind the potatoes together - the cakes were just falling apart without it.

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• CloClo

  25 February 2009

  CloClo commented on this recipe

  Can't wait to try these.

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• Jackie

  26 February 2009

  Jackie rated and commented on this recipe

  

  These were delicious and made a great starter on my indian banquet. Really quick and easy to make too.

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• rebekah w

  27 February 2009

  rebekah w rated and commented on this recipe

  

  easy to make,great if you have a few potatoes left in the cupboared,yes i found i needed to add just a bit of oil or egg to bined the potatoe mix as it was a bit dry so it made it hard to shape them,otherwise fab would make again as we love indian food.

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• schizopear

  03 March 2009

  schizopear rated and commented on this recipe

  

  these were lovely. i found making them using two tablespoons quite tricky and gave up and made them by hand (once the potato had cooled a little). it may have been my slightly eccentric scales but i ended up with far too many peas and couldn't fit them all in as i shaped them! otherwise i didn't have any problems with the mixture holding together or being too dry. next time i'd judge the peas by eye, or mash more of them into the potato. and there will definitely be a next time!

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• Frantic Flapjack

  20 March 2009

  Frantic Flapjack rated and commented on this recipe

  

  These were good fun to make. Had to add an egg to bind it together properly though which I think helped to crisp them up in the oven too.

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• tastytash

  26 March 2009

  tastytash rated and commented on this recipe

  

  Very tasty and easy to make. I didn't use either egg or oil to bind the potatoes together but found the potatoes held well enough on their own. Great mid-week meal and would definitely make again.

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• steph

  04 April 2009

  steph rated and commented on this recipe

  

  We enjoyed these. I used tzatziki instead of the yoghurt and mint, which worked well and as I didnt have curry powder I used cumin seeds, garam masala and ground coriander (as per the advice above) It isnt spicy though so added some finely chopped jalepenos to the lettuce and onion for a bit of heat. Also used mini pittas instead of the large ones which would be good for a picnic.

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• miss.moss

  12 May 2009

  miss.moss rated and commented on this recipe

  

  Followed directions, had no problem making them, but we just didn't like them -- the curry actually made them bitter, there were definitely too many peas, & the rugby balls didn't cook that well in the oven. Perhaps if we then fried them or something (but then what's the point, I'd make regular samosas).

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• bowley1

  17 October 2009

  bowley1 rated and commented on this recipe

  

  Great success and a real hit with kids and adults alike

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• laureana

  07 November 2009

  laureana rated and commented on this recipe

  

  these were lovely, although too stong for my little one. but made a lovely change to have for dinner!!

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• CloClo

  20 May 2010

  CloClo commented on this recipe

  am in the process of following a similar recipe. Using leftover mash from last night (no peas as there is a spider in front of the freezer), medium curry powder, ground coriander, bit of dry powdered mint, and some mango chutney as my potato was very dry. Shaped it itnto the balls and just about the put in the oven. Will be serving with wholemeal pitta, garlic mayo, cucumber and a few salad leaves.

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• CloClo

  20 May 2010

  CloClo commented on this recipe

  Am not going to rate as didn't follow the exact recipe, but I quite enjoyed these. Definitely need more curry powder (or maybe paste). I don't know how peas would go with these, but quite fancy frying some onions, adding the paste to the onions, and then mixing them into the potato. Had trouble fitting them into pittas. Loved the texture, although would cook for longer next time. Went really well with the garlic mayo and cucumber. Gorgeous lunch and will make again - great change from bubble and squeak when I have leftover mash.

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• dangerPowers10

  12 June 2010

  dangerPowers10 rated and commented on this recipe

  

  Loved this, although I altered it slightly in that I used leftover mash that was already made with milk and butter, just added the peas and curry powder so it binded no problem. Will definitely be making again, so simple and so tasty!

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• QueenAmy

  15 April 2011

  QueenAmy rated and commented on this recipe

  

  I really didn't like this recipe, although my cooking skill is low I followed the recipe to the letter. It was just really dry and totally unappealing and even me and my partner ate the meal, he covered everything in BBQ sauce and I just manged two pockets and then it just sat on my stomach. I tried the egg to bind it as well as people suggested it but no, I really didn't like it.

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• QueenAmy

  15 April 2011

  QueenAmy commented on this recipe

  I really didn't like this recipe, although my cooking skill is low I followed the recipe and no it wasn't for me. My partner covered his in BBQ sauce and I ate 2 pockets and it sat on my stomach all night.

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• laurajefferies

  13 January 2012

  laurajefferies commented on this recipe

  I liked the idea but they were rather bland. I managed to make them without adding any egg (maybe it depends what variety of potato you use) but I think some of the suggestions to add onion or garlic would taste much better! Very easy and filling lunch though!

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• gill

  20 April 2012

  gill rated and commented on this recipe

  

  Just made these using curry paste instead of powder,worked really well.Did this with Sweet potato &pea curry.Lesley Waters recipe, Best home made Idian done ever.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian, Low-fat

Pakoras only can be frozen

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

PER SERVING

377 kcalories, protein 18.0g, carbohydrate 74.0g, fat 4.0 g, saturated fat 1.0g, fibre 0.0g, sugar 10.0g, salt 1.24 g

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