I love pakoras and these pea pakoras are very unique and also very tasty.
Pea pakoras are quickly becoming a favourite veggie dish around my house. Unfortunately, veggie or not, they’re not very good for you. Eaten in moderation, however they are a real treat.
My kids like to eat them with Heinz ketchup of all things. Personally, I prefer a yogurt raita or spicy tomato chutney.
This isn’t a recipe I’ve seen at many Indian restaurants but don’t let that stop you from trying it. I love the textures. The peas become quite crunchy and the gram flour batter become soft – similar to a nicely cooked onion bhaji. The peas which are naturally sweet are the perfect match for the tangy lemon juice and the bite of the chilli, cumin and garlic.
Sometimes I add one or two green chillies to my pea pakoras
The next time you’re craving onion bhajis, I recommend trying these instead – if only to try something a little different. You may also enjoy these pea pakoras cold for a posh picnic.
- 100g besan flour (chickpea flour)
- ½ teaspoon bicarbonate of soda
- 50ml water (approximately)
- 1 teaspoon garlic paste
- ½ teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- Juice of one lemon
- 1 tablespoon finely chopped fresh coriander
- 1 cup (250g) frozen or fresh peas
- 2 green onions - finely chopped
- salt and freshly ground black pepper
- vegetable oil for deep frying
- Mix the flour, chilli powder, lemon juice. cumin seeds and powder, garlic paste, bicarbonate of soda, spring onions and coriander with just enough water to make a thick paste.
- Let the mixture sit for about five minutes and then mix in the peas. You may need to add a touch more water at this stage. We are trying for a think gooey paste.
- Heat the enough oil for deep frying in a large pan or wok.
- When the oil is hot enough to lightly brown a piece of the paste in about 35 seconds, it's ready.
- Using a tablespoon and your hands, scoop up small morsels of the pea batter and form into little slightly flattened ball. Some of the batter will stick to your hands.
- Place about three of four pea pakoras in the hot oil at a time and fry until lightly browned on the outside and cooked through. You may need to practice this until you get the cooking time just right.
- Remove the pea pakoras from the oil and rest them on paper towels to soak up the excess oil.
- Keep warm while you cook the remaining pea pakoras.