Crispy Matar Pakoray (Peas Pakoray/ Peas Fritters)

Matar k Crispy Pakoray (Peas Pakoray/ Peas Fritters)

Ingredients

• Fresh green peas, 2.5 cups, lightly blanched
• Coriander leaves 1 big bunch or 1/2 cup
• Garlic cloves 3 big
• Green chilies 2-3 (you may add more if you prefer spicy)
• Cumin powder 1 teaspoon
• Gram flour (Besan) 1.5 cup
• Onion 1 big, sliced
• Salt to taste
• Oil for frying

Preparation

1. In a chopper add fresh coriander, green chilies and garlic and chop.
2. Now add green peas, in it and pulse it to a coarse mixture. Do not make a fine paste. We need chunks of peas to make the pakoras crunchy.
3. Transfer the mixture in a bowl.
4. Add salt, cumin powder and sliced onions. Mix well.
5. Add gram flour (besan) and add water little by little to make a thick mixture.
6. Heat oil in a wok.
7. Once the oil is hot, reduce the heat to MEDIUM HIGH.
8. Gently add the pakora mixture with the help of a spoon and fry until golden and crisp.
9. NOTE: Frying on very high heat with burn the pakoras from outside and leave them uncooked from the inside.
10. NOTE 2: Frying on very low flame will result in pakoras that have absorbed a lot of oil. Therefore, the perfect flame for frying pakoras is medium to high.
11. Take out the fried pakoras onto a kitchen towel.
12. Repeat the same for the complete pakora mixture.
13. Serve them hot and crisp with my raw imli chutney.

Print Recipe

Matar k Crispy Pakoray (Peas Pakoray/ Peas Fritters)

Author: Naush

Ingredients

• Fresh green peas, 2.5 cups, lightly blanched
• Coriander leaves 1 big bunch or 1/2 cup
• Garlic cloves 3 big
• Green chilies 2-3 (you may add more if you prefer spicy)
• Cumin powder 1 teaspoon
• Gram flour (Besan) 1.5 cup
• Onion 1 big, sliced
• Salt to taste
• Oil for frying

Instructions

• In a chopper add fresh coriander, green chilies and garlic and chop.
• Now add green peas, in it and pulse it to a coarse mixture. Do not make a fine paste. We need chunks of peas to make the pakoras crunchy.
• Transfer the mixture in a bowl.
• Add salt, cumin powder and sliced onions. Mix well.
• Add gram flour (besan) and add water little by little to make a thick mixture.
• Heat oil in a wok.
• Once the oil is hot, reduce the heat to MEDIUM HIGH.
• Gently add the pakora mixture with the help of a spoon and fry until golden and crisp.
• NOTE: Frying on very high heat with burn the pakoras from outside and leave them uncooked from the inside.
• NOTE 2: Frying on very low flame will result in pakoras that have absorbed a lot of oil. Therefore, the perfect flame for frying pakoras is medium to high.
• Take out the fried pakoras onto a kitchen towel.
• Repeat the same for the complete pakora mixture.
• Serve them hot and crisp with my raw imli chutney.