Pea pakora pockets

Pea pakora pockets

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Cheap and easy to prepare, but fun for everyone to put together - the yogurt dressing really makes these

Nutrition and extra info

Additional info

  • Pakoras only can be frozen
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
377
protein
18g
carbs
74g
fat
4g
saturates
1g
fibre
0g
sugar
10g
salt
1.24g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, March 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
gilldale's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

laurajefferies's picture

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!

queenamy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

queenamy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

dangerpowers10's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

cloclo's picture

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.

cloclo's picture

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.

laureana's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

bowley1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great success and a real hit with kids and adults alike

julianaiwg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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).

stephjeff's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

tphotiou's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

schizopear's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

peakydave's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

jaki85n's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

cloclo's picture

Can't wait to try these.

katyrouth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

smmccarthy9175's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips