Black Eyed Peas Fritters

31 Jan

Bobbarlu Punukulu.

Black eyed peas and soaked in water for few hours and ground into smooth paste with spices and yogurt. It is then mixed with flour to thicken a bit and deep fried till fritters are golden brown in color on all sides. Serve black eyed peas mixture immediately with tomato sesame chutney or any chutney of your choice.
Makes: around 15 Black Eyed Peas Fritters


Black Eyed Peas 1 Cup
Green Chiles 2 – 3
Ginger 1 inch Piece
Cumin Powder a big Pinch
Plain Yogurt 2 Tbsps
Rice Flour 1 Tbsp
Besan / Gram Flour 2 Tbsps
Salt to Taste
Oil for Deep Frying

Method of preparation:

Soak black eyed peas in water for around 3- 4 hours.
Refresh in water and strain the soaked black eyed peas.
Peel and roughly chop the ginger.
Remove stems, wash and roughly chop the green chiles.

In a grinder, add the black eyed peas, ginger, green chiles, cumin powder, yogurt and salt.
Grind the above mixture into smooth paste without adding any water.
Remove the ground black eyed peas mixture onto a mixing bowl.
Add rice flour, besan to the mixing bowl and mix well.

Heat oil in a deep frying pan on medium low heat.
Scoop a tbsp of black eyed peas mixture and carefully drop in hot oil.
Repeat the same till the surface of oil is filled.
Deep fry the black eyed peas fritters till golden brown in color on all sides.
Once crisp, remove the fritters onto absorbent paper.
Repeat the same with any remaining black eyed peas mixture.
Serve black eyed peas mixture immediately with tomato sesame chutney or any chutney of your choice.
Notes: Make sure not to add too much yogurt or any water to the black eyed peas while grinding.

Suggestions: If the black eyed peas mixture is little runny, add rice flour to thicken the mixture.
Variations: You can also add whole cumin seeds after the mixture is ground into paste by skipping cumin powder.
Other Names: Black Eyed Peas Fritters, Bobbarlu Punukulu.

2 Responses to “Black Eyed Peas Fritters”

  1. Hari Chandana March 20, 2013 at 4:52 am #

    Perfect tea time snack.. Pretty picture !!

  2. mohan kodange March 20, 2013 at 9:30 pm #

    Thank you for a wonderful and easy recipe. the fritters were absolutely brilliant. It took me only 25 minutes from start to finish ( excluding the time required for soaking).If I had not seen the photograph I would not have known what Bobbarlu or Panukulu are. The common man in India hasn’t heard of black eyed peas. I should think 75% of Indians know them as “Lobia” It would be nice if you include non south Indian terms also. I am sure there are lakhs of North Indians who check out your website. All your recipes are so good and the dishes are so easy to prepare.. Regards Mohan Kodange

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