Saturday, 5 March 2016

Green Peas Falafel

A twist to the classic Middle Eastern dish 'Falafel'. Fresh green peas used instead of traditional dry chickpeas/kabuli chane. These are equally tasty. Try it once.... 

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

  • Green peas/matar - 1 cup (You can use fresh green bengal gram/hare chane or pigeon peas/hare tuvar instead of matar. They are equally good.)
  • Onion, finely chopped- 2 tbsp
  • Ginger, chopped- ½ inch piece
  • Garlic, chopped - 3 to 4 cloves
  • Green chillies, chopped - 1 to 2
  • Fresh coriander leaves, chopped
  • Fennel seeds- ¼ tsp (optional)
  • Cumin seeds - ½ tsp
  • Red Chilli powder - ¼ tsp
  • Besan / Gram or Chickpea flour - 3 tbsp
  • Rice flour or fine semolina/suji- 1 tsp
  • Salt- to taste
  • Oil- as required

  • Grind together ginger, garlic, chillies, coriander leaves, cumin and fennel seeds without water. You can use mortar and pestle /sil-batta.
  • Add green peas and grind coarsely without water. You can use food processor.
  • Put out this mixture in a bowl, add chopped onion, red chilli powder, besan, rice flour and salt. 
  • Mix together and make small lemon sized balls.
  • Heat oil properly. Deep fry on med to low heat. Falafels are  ready. (You can shallow fry also. But blanch the green peas and slightly roast the besan before using.)
  • Serve hot with tomato ketchup or yogurt dip. Eat as it is or in pocket sandwich using pita bread.

Indian Flavoured Yogurt Dip:
  • Thick curd/ yogurt- ¼ cup
  • Peanuts, roasted and peeled- 2 tbsp
  • Sesame seeds, roasted- ½ to 1 tsp
  • Garlic, chopped- 2 to 3 cloves
  • Red chili powder- ½ tsp 
  • Salt- to taste

Grind peanuts and sesame seeds into fine powder. Add curd, garlic, chilli powder and salt into this powder. Grind again and make smooth paste.

Serving as Indian style:
Cut Jawar-Bajara roti/bhakari into 2 parts. Spread some yogurt dip. Lay spinach or lettuce leaves, tomato slices, cucumber slices and onion slices. Arrange 3 to 4 falafels on it and enjoy!

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