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Curried cod pasties

Using chapati dough instead of pastry adds a wholesome flavour to these pasties, as well as an authentic Indian touch.

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For the chapatis

For the filling

  • 6 garlic cloves, roasted in their skins until soft
  • 15g/½oz fresh ginger, finely chopped
  • 2 tsp salt
  • 2 tsp garam masala
  • 3-4 small green chillies, finely chopped with seeds kept in
  • 1 x 400g/14oz tin plum tomatoes
  • 350g/12oz cod fillets, skinned
  • 1 tbsp vegetable oil
  • 2 tsp carom seeds (also known as ajwain seeds)
  • 1 x 215g/8oz tin chickpeas, rinsed and drained