Vatana Ni Kachori

Flaky, deep-fried pastry shells filled with a spiced paste of fresh green peas (vatana), coriander, green chilli, and cumin — the Kathiyawadi pea kachori, seasonal in winter when fresh peas arrive. The pastry is thinner and crispier than a samosa shell; the pea filling is bright green and assertively spiced. Eaten at breakfast with sweet tamarind chutney and raw garlic chutney.