Baked Kachori Rolls

These Kacholi Rolls are healthier version of the fried, Indian, and traditional dish. You can make these in advance and bake them whenever you are ready! The rolls stay good in the freezer for a good bit of time! They make for a great appetizer that is a modern twist on the original snack!

Ingredients

• 12 oz. Package of Frozen Green Peas (Chopped in Food Processor)
• 1 Tablespoon of Vegetable Oil
• 1/2 Teaspoon of Black Mustard Seeds
• 1/4 Cup of Peanuts (Crushed)
• 1 Teaspoon of Sesame Seeds
• 1 Teaspoon of Fresh Ginger (Ground)
• 1/2 Teaspoon of Fresh Green Chiles (Finely Chopped) – To taste
• 1 Teaspoon of Salt
• 1/3 Cup of Fresh Cilantro (Chopped)
• 1/2 Teaspoon of Lemon Juice
• 1/2 Teaspoon of White Sugar
• 1 Tablespoon of Dried Potato Flakes
• 1 Package of Puff Pastry Sheets (Usually contains 2) (Preferred: Pepperidge Farm)
• A Few Tablespoons of Warm Water

Directions

1. Defrost peas, drain excess water.
2. Remove pastry sheets from freezer/refrigerator to thaw.
3. In a food processor, pulse the frozen peas until they are roughly chopped.
4. In a larger pan, heat oil on high. (Keep lid nearby)
5. Add in black mustards seeds. Cover with lid.
6. When seeds are done popping, turn temperature down low. 
7. Add in crushed peanuts and sesame seeds. Cook & stir until the peanuts are light brown. (1-2 minutes) **Do not over cook the peanuts!**
8. Add in ginger, green chiles, salt, fresh cilantro, and chopped peas. Turn heat up to medium.
9. Stir occasionally until the peas are cooked. (About 10 minutes)
10. Add lemon juice, white sugar, and potato flakes. Stir for 2-3 minutes on medium. Turn off heat.
11. Taste and add salt, sugar, or green chiles to your liking.
12. Let the mixture cool.
13. Unwrap pastry sheets. With the lines running vertically, cut sheet in half vertically. **SEE PHOTO BELOW** (Each sheet will make 2 long rolls!)
14. Form 1/2 cup of filling into a long quarter sized roll. Place on the long (horizontal) side of the cut pastry sheet. Roll pastry around the mixture. **SEE PHOTO BELOW**
15. Seal with warm water on the ends of the pastry.
16. Freeze the long rolls for minimum 30 minutes.
17. Preheat oven to 400 degrees.
18. Remove from long rolls from freezer and cut the roll using a knife dipped in hot water to form desired sized smaller rolls (Approximately 8 per long roll = 32 small rolls in total)
19. Place frozen small rolls on a greased baking sheet.
20. Bake for 20 minutes.

*You can freeze the rolls and bake them whenever you are ready! – Good in freezer up to 1 month!*

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