Fresh Green peas Fritters are a very delicious food enjoyed every where in India during winter season.
The main ingredient being green peas which is a very good source of vitamins, minerals. Taking into account the various nutritious benefits that peas provide, they can be considered as a powerhouse of the nutritional values.
Winter Season and especially January to mid-February is the best time when we get Fresh Green Peas at a low price in India. If we store it properly, we can use the same for months. This year I have stocked (almost 15 kgs) green peas in my freezer.... that gorgeous green color almost convinces me that we will get through this year until next winter.
The green peas fritters make excellent evening snacks especially during winter with a hot cuppa chai and is one of the best things EVER! The green peas are lightly cooked to retain a bit of their crunch and all of their delightful, vibrant color. I also did not make a smooth peas puree, as I like to retain a bit of the texture.
Ingredients :
1 cup Fresh Green peas/ Matar
1 inch piece Ginger
5 cloves Garlic
4 Green Chillies
1 teaspoon Cumin seeds
1/4 tsp carom seeds
1 big onion
1-1/2 cups Gram flour/ besan
1/4 teaspoon Asafoetida
1/2 cup coriander leaves
1/4 cup mint leaves
Salt to taste
oil for frying
Method :
1. To begin with blanch/boil the green peas in hot boiling water for say 2-3 minutes...drain the water and coarsely chop in a veg.chopper along with coriander-mint leaves, green chilies, garlic, ginger and cumin seeds and pulse to get a coarse mixture.
2. You may coarsely chop the onion in the same veg chopper.
3. Next transfer the ingredients to a mixing bowl, add the salt, carom seeds,
asafoetida and gram flour and mix well to combine. I have not used water as the peas release some moister. Check the salt and spices and adjust according to your taste.
4. Heat enough oil in a kadai..Once the oil is hot, gently slide in the dollops of fritter mixtures and fry until golden and crisp.
5. Do not fry on very high heat as it will burn and remain uncooked within.
6. Once one batch of the matar ke pakode are done, remove from the pan and drain in the paper towel. Proceed the same way with the remaining pakode batter.
7. Serve these crispy fritters hot with mint coriander chutney or tomato ketchup with a cup of hot masala chai.
8. You may even fry them in kuzhi paniyaram pan for pan frying the matar ke pakode.
If you liked this post, please do share with your family and friends by clicking on share button on my page
The main ingredient being green peas which is a very good source of vitamins, minerals. Taking into account the various nutritious benefits that peas provide, they can be considered as a powerhouse of the nutritional values.
Winter Season and especially January to mid-February is the best time when we get Fresh Green Peas at a low price in India. If we store it properly, we can use the same for months. This year I have stocked (almost 15 kgs) green peas in my freezer.... that gorgeous green color almost convinces me that we will get through this year until next winter.
The green peas fritters make excellent evening snacks especially during winter with a hot cuppa chai and is one of the best things EVER! The green peas are lightly cooked to retain a bit of their crunch and all of their delightful, vibrant color. I also did not make a smooth peas puree, as I like to retain a bit of the texture.
Ingredients :
1 cup Fresh Green peas/ Matar
1 inch piece Ginger
5 cloves Garlic
4 Green Chillies
1 teaspoon Cumin seeds
1/4 tsp carom seeds
1 big onion
1-1/2 cups Gram flour/ besan
1/4 teaspoon Asafoetida
1/2 cup coriander leaves
1/4 cup mint leaves
Salt to taste
oil for frying
Method :
1. To begin with blanch/boil the green peas in hot boiling water for say 2-3 minutes...drain the water and coarsely chop in a veg.chopper along with coriander-mint leaves, green chilies, garlic, ginger and cumin seeds and pulse to get a coarse mixture.
2. You may coarsely chop the onion in the same veg chopper.
3. Next transfer the ingredients to a mixing bowl, add the salt, carom seeds,
asafoetida and gram flour and mix well to combine. I have not used water as the peas release some moister. Check the salt and spices and adjust according to your taste.
4. Heat enough oil in a kadai..Once the oil is hot, gently slide in the dollops of fritter mixtures and fry until golden and crisp.
5. Do not fry on very high heat as it will burn and remain uncooked within.
6. Once one batch of the matar ke pakode are done, remove from the pan and drain in the paper towel. Proceed the same way with the remaining pakode batter.
7. Serve these crispy fritters hot with mint coriander chutney or tomato ketchup with a cup of hot masala chai.
8. You may even fry them in kuzhi paniyaram pan for pan frying the matar ke pakode.
If you liked this post, please do share with your family and friends by clicking on share button on my page
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