Black-eyed Peas / Bobbarlu 1 cup
Onion 1 small
Green Chiles 2
Ginger 1 inch piece
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.