Name: Green peas peels pakoda chat recipe by Hem Lata Srivastava at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Green peas peels 250 gm; Gram flour 1 cup; Rice flour 1cup; Salt to taste; Red chili powder 2 tsp or to taste; Coriander powder 1 tsp; Ginger, garlic paste 1 tbsp; Chat masala powder 1 tbsp; Lemon juice 1 tbsp; Oil for frying; For serving- Green chutney as required; Curd 2 cup; Sweet tamarind chutney as required; Sugar 1 tbsp; Black salt as required; Roasted cumin powder 2 tbsp; Red chili powder 1 tbsp; Coriander leaves chopped 2 tbsp

ABOUT Green peas peels pakoda chat RECIPE

Normally we remove the green pea pods from the skin. No body knows that the skin can be converted to a dish. First of all the pods of the green peas should be fresh and green (not the dry and pale ones). Today i have made pea peels pakoda chat, which happens to be really delicious and perfect.

Ingredients Serving: 4

Green peas peels 250 gm
Gram flour 1 cup
Rice flour 1cup
Salt to taste
Red chili powder 2 tsp or to taste
Coriander powder 1 tsp
Ginger, garlic paste 1 tbsp
Chat masala powder 1 tbsp
Lemon juice 1 tbsp
Oil for frying
For serving- Green chutney as required
Curd 2 cup
Sweet tamarind chutney as required
Sugar 1 tbsp
Black salt as required
Roasted cumin powder 2 tbsp
Red chili powder 1 tbsp
Coriander leaves chopped 2 tbsp

Instructions

String the green pea peels and remove the thin skin. ( See the pictures below. Follow the same procedure for the rest of pods). Keep them in cold water.
Whip the curd with sugar and keep aside.
Take a large bowl add rice flour, gram flour, salt, red chili powder, chat masala powder, coriander powder, lemon juice, ginger, garlic paste. Add sufficient water to make a thick batter.
Heat the oil in wok or in a pan, dip the peel in batter one by one and deep fry them on medium flame till they turn golden and crisp.
Drain on an absorbent paper.
Now arrange the pakoras in a serving plate, pour in some curd, green chutney, sweet tamarind chutney.
Sprinkle roasted cumin powder, red chili powder, black salt on top and garnish with coriander leaves.

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