Black-Eyed Pea Fritters

22 Mar

Alasanda Vada


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.

If black-eyed pea mixture is runny, add rice flour to tighten it a little.

3 Responses to “Black-Eyed Pea Fritters”

  1. Vaishali March 24, 2008 at 9:45 am #

    What delicious-looking fritters. This is a great idea- I never would have thought of using black-eyed peas this way.

  2. Mona March 24, 2008 at 2:44 pm #

    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!

  3. oswal lata August 8, 2008 at 7:37 am #

    ye fritters barsatme ek special dish ka maza de sakati hai.garam, masalewali chay ho, sathme karare fritters ho . bas .aur kya chahiye.

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