Spicy Green Split Pea Pakora Fritters Recipes

SPICY GREEN SPLIT PEA PAKORA FRITTERS

Spicy Green Split Pea Pakora Fritters image

Number Of Ingredients 18

Ingredients

1/2 teaspoon Chaat Masala or store-bought
1/2 cup green split peas (muttar dal), sorted and washed in 3 to 4 changes of water
5 quarter-size slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 small green bell pepper, coarsely chopped
1 small onion, coarsely chopped
1 small russet potato, coarsely chopped
2 small carrots, coarsely chopped
1 cup coarsely chopped cooking greans, your choice, such as radish, spinach, daikon or mustard
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 1/2 tablespoons ground coriander
1 teaspoon ground dried oregano
1/2 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon ground cumin
1/4 teaspoon baking soda
1 teaspoon salt, or to taste
2/3 cup chickpea flour, or more as needed
2 to 3 cups peanut oil for deep-frying

Steps:

1. Prepare the chaat masala. Soak the split peas in water to cover by 2 inches, about 4 hours, then drain.2. In a food processor, pulse together the ginger, green chili and bell peppers, onion, potato, carrots, greens, and half the split peas until just minced. (Do not over-process into a purée.) Remove to a bowl, mix in the remaining split peas, all the spices, baking soda, and salt. Then add the chickpea flour and mix well to make a semi-thick mixture. If the mixture seems too soft add more chickpea flour, and if it seems too dry add some water, and mix again.3. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, using clean fingers or a spoon, drop 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SPICY GREEN SPLIT PEA PAKORA FRITTERS

Spicy Green Split Pea Pakora Fritters image

Number Of Ingredients 18

Ingredients

1/2 teaspoon Chaat Masala or store-bought
1/2 cup green split peas (muttar dal), sorted and washed in 3 to 4 changes of water
5 quarter-size slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 small green bell pepper, coarsely chopped
1 small onion, coarsely chopped
1 small russet potato, coarsely chopped
2 small carrots, coarsely chopped
1 cup coarsely chopped cooking greans, your choice, such as radish, spinach, daikon or mustard
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 1/2 tablespoons ground coriander
1 teaspoon ground dried oregano
1/2 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon ground cumin
1/4 teaspoon baking soda
1 teaspoon salt, or to taste
2/3 cup chickpea flour, or more as needed
2 to 3 cups peanut oil for deep-frying

Steps:

1. Prepare the chaat masala. Soak the split peas in water to cover by 2 inches, about 4 hours, then drain.2. In a food processor, pulse together the ginger, green chili and bell peppers, onion, potato, carrots, greens, and half the split peas until just minced. (Do not over-process into a purée.) Remove to a bowl, mix in the remaining split peas, all the spices, baking soda, and salt. Then add the chickpea flour and mix well to make a semi-thick mixture. If the mixture seems too soft add more chickpea flour, and if it seems too dry add some water, and mix again.3. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, using clean fingers or a spoon, drop 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CRUMBLED PANEER CHEESE PAKORA FRITTERS WITH GREEN CHUTNEY

Crumbled Paneer Cheese Pakora Fritters with Green Chutney image

Number Of Ingredients 6

Ingredients

1 teaspoon Chaat Masala or store-bought
8 ounces (1 recipe) Paneer Cheese or store-bought, coarsely crumbled
1/2 cup Basic Green Chutney
1 recipe Basic Batter for Pakora Fritters
1/4 cup rice flour, or more as needed
1 1/2 to 2 cups peanut oil for deep-frying

Steps:

1. Prepare the chaat masala, paneer cheese, and the green chutney. In a bowl, toss togehter the paneer cheese and the chutney and marinate 1 to 2 hours at room temperature.2. Prepare the pakora batter, mix in the rice flour, then add the marinated paneer cheese (plus the marinade) and 1 tablespoon of the oil to make a semi-thick mixture.3. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, with your clean fingers or a spoon, drop 1-inch balls of the mixture into the hot oil and fry as per directions. Transfer to a platter, sprinkle with the chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

FRESH GREEN BEAN PAKORA FRITTERS WITH GINGER

Fresh Green Bean Pakora Fritters with Ginger image

Number Of Ingredients 8

Ingredients

1/2 teaspoon Chaat Masala or store-bought
1 recipe Basic Batter for Pakora Fritters
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon crushed ajwain seeds
1 tablespoon peeled and finely minced or ground fresh ginger
40 to 50 fresh green beans (about 1/2 pound), trimmed from the stem end only
1 1/2 to 2 cups oils for deep-frying

Steps:

Prepare the chaat masala. Prepare the basic batter. Mix in the coriander, cumin, ajwain seeds, and ginger. Add the beans to the batter. Heat the oil and fry the beans as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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