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Appetiser platter of dholl puris, chilli cakes and samosas with mango chutney

Preparation time
Cooking time


Chilli Cakes

  • 250g (1¼ cups) green split peas
  • 1 brown onion, diced
  • 2 garlic cloves, crushed
  • 3 green chillies, finely chopped
  • 4 tbsp chopped shallots
  • 2 tbsp chopped coriander
  • 2 eggs, lightly beaten
  • 1 tsp baking powder
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp ground coriander Salt and pepper

Dholl puris

  • 250g green split peas
  • 1⁄2 tsp salt
  • 1⁄2 tsp turmeric powder
  • 2 cups plain flour
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 60g butter
  • 1/3 cup warm water
  • Oil for deep frying


  • 3 sheets puff pastry
  • 1 egg
  • 3 medium potatoes, peeled and chopped
  • 1⁄2 cup frozen peas
  • 2 tbsp extra virgin olive oil
  • 2 medium onions, chopped
  • 3 cloves garlic, crushed
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1⁄2 tsp turmeric
  • 1 tsp curry powder
  • Salt and pepper

Mango Chutney

Makes 2 cups

  • 2 tsp extra virgin olive oil
  • 1 clove garlic, chopped
  • 2 tsp grated fresh ginger
  • 2 small red chillies, chopped
  • 2 large mangoes, peeled, seed removed and chopped
  • 1 cup white wine vinegar
  • 1¼ cups caster sugar


Chilli Cakes

  1. Wash and then soak the split peas (dholl) in water for at least 3 hours.
  2. Place peas in a medium saucepan and cover with plenty of cold water. Cover and bring to the boil over medium heat. Reduce to low and simmer, uncovered, for 25 minutes or until tender but not mushy.
  3. Drain in a colander and set aside for 10 minutes to cool slightly.
  4. Transfer to a bowl and add all other ingredients to the mix, combine thoroughly.
  5. Shape mixture into small balls and deep fry them in very hot oil until crisp and golden. Drain on crumpled paper towel.

Dholl Puris

  1. Boil the split peas in about 2 cups of water and turmeric. Drain and process the peas in a blender to make dholl.
  2. Sift flour and salt in a bowl; Add cumin and coriander, rub in butter until mixture resembles breadcrumbs. Add water gradually, mixing to pliable dough.
  3. Turn dough out on to a lightly-floured surface; knead for 10 minutes, or until it is very smooth and elastic. Place into a lightly oiled bowl, cover and stand for 30 minutes in a warm place.
  4. Roll dough out onto a lightly floured surface until it is paper thin. Cut into rounds, using a 10cm round cutter.
  5. Cover rounds with cloth so that they do not dry out while you are waiting to fry them. Flatten the balls and add in about 1 tablespoon of ground dholl in the centre.
  6. Enclose the dough. Roll each stuffed ball with rolling pin to a circle (15cm diameter).
  7. Place puris one at a time into deep hot oil. With a slotted spoon, gently hold under oil until puri starts to puff. Press puffed area lightly with slotted spoon so whole of the puri will puff. Fry until golden brown on both sides. Repeat with remaining puris (or brush with oil and cook on a hot griddle).


  1. Boil potatoes until tender, roughly mash and cool. Cook peas for 5 minutes in boiling water, drain and add to potatoes.
  2. Heat oil in a frypan, add onions and garlic, cook until soft. Add spices and season.
  3. Using a 7cm round cutter, cut out circles from each pastry sheet. Spoon 1 tablespoon of filling onto centre of each round. Moisten edges with water; fold over to form half moons and seal with a fork. Repeat with remaining pastry and filling.
  4. Preheat a wok or saucepan half full with vegetable oil to 180oC. Fry samosas until golden brown and blistered, 2–3 minutes each side. Drain on paper towel. Serve with mango chutney. (Samosas can be brushed with egg yolk and baked in oven.)

Mango Chutney

  1. Heat oil in a medium saucepan, add garlic, ginger and chilli, cook stirring for about 1 minute or until fragrant.
  2. Add mango, vinegar and sugar; stir until sugar is dissolved. Bring almost to the boil; simmer, uncovered, for about 1 hour or until chutney is thick. Serve with samosas.
Two Blues Sauvignon Blanc 2014
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