During winters, green peas is the next best thing that has happened to main kind. When I was a kid, I never liked the taste of green peas. Nevertheless, my mom used to force feed green peas in some form. Sometime it was green peas pulao (pilaf), or matar paneer (Cottage cheese with green peas), or in a hara bhara kebab (green cutlet) form. It is one of the popular winter tea snacks in the evenings.
After moving to the United States, I started liking green peas because if was ‘sweet.’ When amalgamated with mashed potatoes, chickpea flour and spices, it not only has the taste but also becomes an abundant source of nutrients. Here is the recipe –
2 cups green peas (blend it per your texture preference, I personally like a mix – some whole peas, some partially blended and some mashed. )
1 boiled & mashed medium sized potato
1 cup washed & chopped cilantro (or coriander)
1/4 tbsp kitchen king masala
1/4 tbsp turmeric
1/2 tbsp cumin seeds (or jeera)
3/4 cup chickpea flour
Bread crumbs of 2 bread slices
Salt to taste
*In a bowl, combine all the ingredients and mix them thoroughly. If you feel the mix is sticky or watery, add 1 tbsp chickpea flour. This should help with the stickiness.
*Grease your palms to maket cutlets/croquettes. Shape it per likeness – round, oval, or cylindrical.
*Heat a pan with 3-4 tbsps of oil and shallow fry the cutlets 4-5 at a time until golden brown on both sides.
*Once done, move the cutlets to the paper towel/napkins to get rid of excess oil.
*Serve hot with coriander mint chutney or ketchup.
If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂
Thanks for stopping by lovelies!