Gille Matar Ke Pakode

Hopefully, my posting days have started. Teehee! After a long time (My drafts say that), I am posting a recipe from my kitchen. I had made this some weeks ago for a lazy sunday evening. The summer hadn't started yet and we suddenly craved for something crispy and well fried. Usually, I avoid frying as the crispies fill my tongue with a layer of oil that doesn't allow any other taste to penetrate through it (ohkay! May be this psychological...but a good way of curbing oily food...heehee). So R has it even if he feels like having fritters.

Getting back to the Matar ke Pakode, I made these with fresh green peas. These were simple and quick to make (and to consume).



I named this Gille Matar because I soaked the green peas in some warm water for 5 minutes.Here is the recipe for 2 people.

Ingredients:

• 1 cup fresh green peas
• 1 tablespoon ginger-garlic paste
• 2-3 tablespoon besan (chane ka aata)
• 1 tsp rock salt or senda namak
• salt if required
• 1 green chilii chopped finely (depending on the hotness)
• some chopped fresh coriander
• 1/4 tsp cumin powder
  

Method:

1. In a bowl, mash the peas.
2. Mix all the other ingredients.
3. In a frying pan, fry small portions of the mixture. I used a spoon to place the mixture in the oil.
4. If the consistency is watery, add some more besan or alternatively add cornflour.
5. Serve hot with ketchup or green chutney.