Name: Pea pakora pockets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 500g floury potato cut into chunks; 200g frozen pea; 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

Home
Recipes
Pea pakora pockets

Pea pakora pockets

Good Food team

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.8 out of 5.18 ratingsRate

loading...

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

Freezable (pakoras only)

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chicken tikka kebabs with Indian salad

A star rating of 4.6 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

500g floury potato

cut into chunks
200g frozen pea
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal377
fat4g
saturates1g
carbs74g
sugars10g
fibre0g
protein18g
salt1.24g

low

Method

step 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.
step 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.
step 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 TIPS

SPICED PEA BURGERS

Make the mix as above, then divide into 4 and shape into burgers. Dust in a little flour, then heat a little oil in a large frying pan. Fry the burgers for 4 mins on each side until golden and crisp. Serve in wholemeal buns spread with mango chutney and topped with shredded iceberg lettuce.

Recipe from Good Food magazine, March 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.8 out of 5.18 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now