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
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.