Ingredients for Matar ke pakode
- 1 cup peas
- 2 green chillies
- 1 inch ginger
- 1.5 cups rice flour
- 2 tablespoons suji/semolina
- 1 medium potato, grated
- 1 small onion, finely chopped
- 2 tablespoons fresh coriander
- 1 teaspoon cumin seeds
- ¼ teaspoon black pepper powder
- 1 teaspoon red chilli flakes
- ½ teaspoon amchoor/dry mango powder
- ½ teaspoon chaat masala
- ½ cup yoghurt
- water as required
- salt to taste
- ¼ teaspoon baking soda
- oil for frying
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Kadhai: https://amzn.to/3RUsyw6
- High Power Mixer Grinder: https://amzn.to/2GVmyRI
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making
- In a mixer grinder add peas, green chillies and ginger. Grind on pulse mode to get a coarse texture.
- To make the batter for the matar ke pakode, in a large bowl add rice flour, semolina, the peas mixture we prepared earlier, grated potatoes, finely chopped onions, fresh coriander, cumin seeds, black pepper powder, red chilli flakes, amchoor powder, chaat masala, yoghurt and mix well. Now add little water at a time to make a medium consistency batter.
- Lastly add salt and baking soda and mix well.
- To make the pakodas, heat oil in a kadai and then take some batter (depending on how big or small you want the pakodas to be) and carefully drop it into the oil.
- Fry on medium heat for 4-5 minutes or until golden brown and crispy from the outside.
- Serve hot with the tomato chutney we prepared.
Recipe Notes
- You can skip potatoes if you want to.
- Make sure you don’t let the batter rest for too long after adding salt, else the batter will become thin.
- Do not fry on high heat else the matar pakodas will remain raw from the inside.
Ingredients for Tomato Chutney
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 1 pinch asafetida/ hing
- 7-8 garlic cloves
- 1 inch ginger
- 3 medium tomatoes
- salt to taste
- 4 dried red chillies
- 2 tablespoons fresh coriander
- ½ teaspoon jaggery
- water as required
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Tomato Chutney
- Heat oil in a pan.
- Now add cumin seeds, coriander seeds, asafetida and sauté for few seconds.
- Now add garlic cloves and ginger and let it cook for a minute.
- Further add the tomatoes and salt. Cook for 3-4 minutes or till the tomatoes turn soft.
- Now add dried red chillies, fresh coriander and jaggery. Cook for another minute.
- Let the mixture cool down.
- Now transfer it in a mixer grinder along with some water and grind till it gets a coarse texture.
- The tomato chutney is ready.
- Can be stored in the refrigerator for 4-5 days.
Recipe Notes
- Take red juicy tomatoes for this recipe.
- Sugar can be replaced with jaggery.
- Use fresh coriander with the stems for better taste and flavour.
