Mauritian Kachourie

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 1 cup (200g) yellow split peas, soaked overnight 1 cup (200g) yellow split peas, soaked overnight
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon Mauritian curry powder 1 teaspoon Mauritian curry powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (2g saturated)
• Carbohydrates: 35g (4g sugars)
• Protein: 8g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, baking powder, turmeric powder, and salt for the dough. Mix well.
2. 2.
   Add the vegetable oil to the dry ingredients and mix until the mixture resembles coarse crumbs.
3. 3.
   Gradually add water and knead the dough until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
4. 4.
   Drain the soaked split peas and rinse them thoroughly. In a food processor, blend the split peas until they form a coarse paste.
5. 5.
   In a pan, heat some vegetable oil and sauté the chopped onion and minced garlic until they turn golden brown.
6. 6.
   Add the Mauritian curry powder, cumin powder, turmeric powder, and salt to the pan. Mix well.
7. 7.
   Add the split pea paste to the pan and cook for 5-7 minutes, stirring continuously, until the mixture thickens. Remove from heat and let it cool.
8. 8.
   Divide the dough into small balls and flatten each ball with your hands. Place a spoonful of the split pea filling in the center of each flattened dough.
9. 9.
   Fold the edges of the dough over the filling and seal it to form a dumpling shape.
10. 10.
    Heat vegetable oil in a deep pan or fryer. Fry the Kachourie in batches until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel.
11. 11.
    Serve the Mauritian Kachourie hot with a side of chutney or sauce.

Treat your ingredients with care...

• Split peas — Soaking the split peas overnight helps in softening them and reducing the cooking time. Make sure to rinse them thoroughly before blending.
• Mauritian curry powder — If you can't find Mauritian curry powder, you can substitute it with a mild curry powder or garam masala for a similar flavor profile.

Tips & Tricks

• For a spicier version, add finely chopped green chilies to the filling mixture.
• Ensure the oil is hot enough before frying the Kachourie to achieve a crispy texture.
• Serve the Kachourie immediately after frying to enjoy them at their best.

Serving advice

Mauritian Kachourie is best served as a snack or appetizer. Arrange the hot Kachourie on a platter and serve them with a variety of chutneys or sauces, such as tamarind chutney, mint chutney, or tomato sauce.

Presentation advice

To enhance the presentation, garnish the platter with fresh cilantro leaves and sprinkle some chaat masala over the Kachourie for an extra burst of flavor.