Hari Matar Ke Pakode Recipe - Green Pea Fritters
Hari Matar Ke Pakode are the delicious crisp fritters of fresh green peas, onions and spices. Try the delicious Hari Matar Ke Pakode and serve as a evening tea time snack or an appetizer when you have guests over for dinner.
Hari Matar Ke Pakode are the delicious crisp fritters of fresh green peas and onions seasoned with spices. Pakodas are something which almost everyone of us enjoy and theses Hari Matar ke Pakode are the ultimate makeover to the regular pakodas and can be served with any chutney or ketchup of your choice.
The most amazing part is, you can make the pakoda mixture in the morning and refrigerate it, fry it at the time of serving in the evening or on the arrival of guests. In this recipe the Hari matar ke pakode are deep fried but you can make them in a kuzhi paniyaram pan as well which uses less oil.
If you like Pakora recipes, then you must try some of our favorites like -
- 2-1/2 cups Green peas (Matar) , lightly blanched
- 1/2 cup Coriander (Dhania) Leaves
- 5 cloves Garlic
- 4 Green Chillies , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1-1/2 cups Gram flour (besan)
- 1/4 teaspoon Asafoetida (hing)
- 2 Onion , sliced
- Salt , to taste
- Cooking oil , for frying
How to make Hari Matar Ke Pakode Recipe - Green Pea Fritters
To begin making the Hari Matar Ke Pakode Recipe - Green Pea Fritters, we will coarsely blend few of the pakora ingredients in a chopper or a mixer-grinder.
Place the coriander leaves, peas, green chilies, garlic and cumin seeds in the blender and pulse to get a coarse mixture.
Transfer the ingredients to a mixing bowl, add the salt, onions and gram flour and mix well to combine. Add a little water to make a thick batter - only if required - like a few tablespoons. Check the salt and spices and adjust to suit your taste.
Heat a kadai with enough oil to deep fry the Hari Matar Pakoras.
Once the oil is hot spoon the matar pakora batter into the kadai and fry them till golden brown and cris on all sides. Do not over crowd the kadai.
Once one batch of the Matar ke Pakode are done, remove from the pan and drain on an oil absorbent paper.
Proceed the same way with the remaining pakora batter.
Farrukh is microbiologist by qualification, a Naturopath and homemaker by choice. She is a Recipe Developer, Food Stylist and self-taught Food Photographer and blogs at "Cubes N Juliennes". The journey of food blogging so far has been passionate to the core of it. She puts her best effort in not only creating recipes but also capturing them in drool worthy shots which mesmerize you to drop your jaws. That quite justifies her belief in the axiom “You eat with your eyes first”. She keeps herself busy in cooking, styling, clicking and processing all day long. Farrukh’s blog “Cubes N Juliennes” has been awarded the prestigious award of “Best Recipe Blog” by the Food Blogger Association of India in 2013 and then a runner up award in 2014.