Ingredients:
Black-eyed Peas / Bobbarlu 1 cup
Onion 1 small
Green Chiles 2
Ginger 1 inch piece
Cloves 1
Cinnamon 1/2 inch piece
Broken Dried Red Chiles 2
Curry Leaves 8-10
Salt to taste
Oil for deep frying
Method of preparation:
Wash and soak black-eyed peas in water for 6-8 hrs.
Peel, wash and finely chop onion.
Peel and mince the ginger.
Remove stems, wash and finely chop green chiles.
Wash and tear curry leaves into small pieces.
Grind soaked black-eyed peas, clove, cinnamon, red chiles and salt coarsely adding least amount of water required.
Heat oil in deep vessel on medium high heat.
In a mixing bowl, mix the ground black-eyed pea mixture with chopped onion, ginger, green chiles and curry leaves.
Take 1- 1 1/2 inch sized ball out of above black-eyed pea mixture.
Place the ball on left hand and press it lightly to form a 2 inch disk.
Deep fry the disks until golden brown on both the sides.
Drain on absorbent paper and serve hot with any chutney.
Notes: If black-eyed pea mixture is runny, add rice flour to tighten it a little.
What delicious-looking fritters. This is a great idea- I never would have thought of using black-eyed peas this way.
Its tea time, am tired, and hungry, i wish i could grab those very yummy looking fritters and have them to my hearts content! They look really very delicious. Lovely picture!
ye fritters barsatme ek special dish ka maza de sakati hai.garam, masalewali chay ho, sathme karare fritters ho . bas .aur kya chahiye.