Green Pea Kachori Toasts
A quick avocado toast riff inspired by the flavors of Gujarati lilva kachori
Why This Recipe Works
These toasts capture the sweet and spicy essence of traditional Gujarati kachori filling without the labor of deep-frying individual pastries. The combination of toasted spices, golden raisins, and cashews over creamy avocado turns a simple piece of bread into a complex breakfast or snack.
Instructions
Gently crush the coriander, cumin, and fennel seeds in a mortar or grind roughly in a spice grinder until they are cracked and aromatic.
Heat the oil in a sauté pan over medium heat—the oil should shimmer but not smoke. Add the crushed seeds and toast until fragrant, about 30 seconds, then add the ginger and chili and stir for a few seconds longer.
Add the peas and sauté until tender, 3 to 4 minutes. Season with salt, then stir in the raisins and cashews and remove the pan from the heat.
Pulse the pea mixture in a food processor until roughly blended—it should be textured and chunky, not a smooth paste. Alternatively, mash it well with a fork.
Toast the bread slices while mashing the avocado with lime juice and salt. Spread a layer of mashed avocado onto each toast and top with the pea mixture.
Garnish with fresh cilantro and microgreens, and serve immediately while the bread is still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftover pea mixture for up to 3 days. Toast bread and assemble just before serving.
