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.
How To Make Pea Pakoras
- 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.
Wednesday 30th of January 2013
This looks the business, Dan. Are you going to enter the MADS blog awards (Mums and Dads)? I'm one of the judges this year and I'm determined to get more dads nominated. Here's a post I wrote about it yesterday http://reluctanthousedad.com/2013/01/29/come-on-dads-make-a-difference-at-the-mads/ Keith