Pea pakora pockets

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 377
  • fat 4g
  • saturates 1g
  • carbs 74g
  • sugars 10g
  • fibre 0g
  • protein 18g
  • salt 1.24g


  • 500g floury potatoes, cut into chunks
  • 200g frozen peas
  • 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


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.


  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.

  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.

  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.

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