No-Fry Peas Kachori Empanadas

Tila Kansagra
Sep 26
3 min read

Updated: Oct 2

Prep Time: 25 minutes | Cook Time: 30 minutes | Makes: 24

An innovative fusion recipe that reimagines the beloved Indian peas kachori in a lighter, Latin-inspired empanada form.

This recipe celebrates the marriage of two comfort food traditions: the golden, hand-held empanada, beloved across Latin America, and the vibrant khatta meetha (sweet-tangy-spiced) flavours of Indian street food. Instead of a deep-fried kachori, we’re air-frying or oven-baking empanadas with a protein-packed filling of edamame, peas, and tofu. Served with my mum’s famous fresh tomato-coriander chutney for a zingy finish.

Ingredients:

For the Empanada Wrappers:

20 small corn or flour tortillas (store-bought)
(OR use any kind of wrap of choice such as roti)

For the Khatta Meetha Edamame-Peas-Tofu Filling:

1½ cups shelled edamame (defrosted)
1 cup green peas (defrosted)
225 g extra firm tofu, pressed for at least 30 minutes and crumbled
Extra virgin olive oil spray (optional)
1 tsp cumin seeds
¼ teaspoon asoefetida
1 inch ginger peeled and grated, grated
4 green chilies, minced
1 tsp coriander powder
½ tsp turmeric
1 tsp garam masala
½ tsp cinnamon powder
1 tsp fennel powder
1 tsp Kashmiri chilli powder
½ tsp black pepper
4 tsp tamarind paste
3 tsp date syrup
1 tsp chaat masala
Salt to taste
Fresh coriander (cilantro), chopped

For the Fresh Tomato-Coriander Chutney:

400 g tinned chopped tomatoes
40–60 g fresh coriander (cilantro)
4 garlic cloves
1 tbsp tomato paste
1 tsp date syrup
Salt to taste
4 green chillies

Instructions:

Prepare the Tomato-Coriander Chutney:

Heat the chopped tomatoes in a saucepan over medium heat until softened and warmed through.
Place garlic cloves in a small bowl with 2–3 tablespoons water, microwave for 30 seconds.
In a blender, combine tomatoes, fresh coriander, microwaved garlic (with its water), tomato paste, date syrup, chillies, and salt.
Blend until smooth (or leave slightly chunky if preferred). Taste and adjust seasoning. Set aside.

Prepare the Khatta Meetha Filling:

Lightly pulse half the edamame and peas in a food processor for texture, leaving some whole.
Heat a few sprays of oil in a large pan over medium heat (optional).
Add cumin seeds; let splutter for ~30 seconds.
Add ginger and chilies; cook for 30 seconds until fragrant.
Add tofu; cook for 2–3 minutes until lightly golden.
Stir in peas and edamame; cook for 3–4 minutes.
Add coriander powder, asoefetida, turmeric, garam masala, cinnamon, fennel, Kashmiri chilli powder, and black pepper. Cook for 1 minute.
Stir in tamarind paste, date syrup, and 2–3 tbsp water. Cook 5–7 minutes until mixture is well combined and slightly dry.
Season with salt and chaat masala.
Remove from heat; fold in fresh coriander. Cool completely before filling tortillas.

Assemble Empanadas:

Preheat air fryer to 180°C (350°F) or oven to 200°C (400°F).
Warm tortillas if needed briefly to make them pliable.
Place 2–3 tsp filling on one half of each tortilla. Fold into a half-moon.
Press edges together firmly — use a fork to crimp if needed.
Lightly brush or spray both sides with olive oil.
Air fry for 8–10 minutes, flipping halfway, until golden and crisp.
Oven-bake for 12–15 minutes, flipping once.

Serve:

With tomato-coriander chutney on the side or spooned inside.
Enjoy warm.

Make-Ahead Tips

Filling: Make up to 2 days ahead; refrigerate.
Chutney: Keeps 1 week refrigerated.
Empanadas: Best fresh but can be reheated in an air fryer/oven.

Nutritional information per serving of 4 peas kachori empanadas (without the chutney):

673 calories, 14.3 grams of fat, of which saturates 4 grams, 28.7 grams of protein, 6.7 grams of fibre, 106.4 grams carbohydrates

The nutritional values are just an estimate because it depends what wraps you use- this is using the old el paso brand corn tortillas available in the UK.