Looking for a unique and crunchy tea-time snack? This Vatana Pakoda recipe (Green Peas Fritters) is the perfect solution! Unlike regular onion pakoras, these fritters are made with fresh green peas (matar) that are roasted and coarsely crushed to release an amazing flavour. Combined with grated potatoes and sliced onions, these Matar Pakoras turn out incredibly crispy on the outside and soft on the inside.
Whether you are craving a savoury snack for a rainy day or need a quick appetizer for guests, this Maharashtrian-style Green Peas Bhaji is sure to be a hit. It uses simple pantry ingredients like gram flour (besan), rice flour, and aromatic spices. Follow this easy guide to make the best Crispy Vatana Pakoda at home today!
Also Read – Spicy Shimla Mirch Matar Thecha Recipe | Perfect Side Dish
Ingredients:
- Main Vegetables:
- 1/2 Cup Fresh Green Peas (Vatana/Matar)
- 1 Medium Potato (Peeled & Grated)
- 6 Small Onions (Sliced lengthwise)
- Fresh Coriander Leaves (Chopped)
- Few Methi (Fenugreek) leaves (Optional, chopped)
- Flours for Binding:
- 1/2 Cup Besan (Gram Flour)
- 1 tbsp Rice Flour (for extra crispiness)
- Spices & Seasonings:
- 1 tbsp Ginger-Green Chilli Paste (Crushed/Coarse)
- 1 tsp Cumin-Coriander Powder (Dhana-Jeera Powder)
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder (Haldi)
- 1/2 tsp Carom Seeds (Ajwain)
- A pinch of Asafoetida (Hing)
- Salt to taste
- Cooking Oil:
- Oil for deep frying
Also Read – The Perfect Matar Paneer Gravy
Step-by-Step Instructions:
- Roast the Peas: Heat a pan and dry roast the fresh green peas (vatana) until they get light black spots. Do not burn them. Roasting enhances the flavour.
- Crush the Peas: Once roasted, coarsely crush the peas using a mortar and pestle or pulse them briefly in a mixer. Do not make a fine paste; keep it coarse (dardara).
- Prep the Potato: Peel and grate the potato. Wash the grated potato in water 1-2 times and squeeze out all the water completely. Excess water will require more flour, making the pakoras dense.
- Make the Batter Mixture: In a large mixing bowl, combine the crushed peas, squeezed and grated potato, and sliced onions.
- Add Spices: Add turmeric, cumin-coriander powder, ginger-chilli paste, red chilli powder, hing, ajwain (crush it between your palms), and salt. Add chopped coriander and methi leaves.
- Bind with Flour: Add the rice flour and besan (gram flour). Mix everything well by hand. Squeeze the onions and veggies while mixing to release their natural moisture. You likely won’t need extra water, but if it’s too dry, sprinkle just a few drops.
- Heat the Oil: Heat oil in a deep frying pan (kadhai) on medium flame.
- Fry the Pakoras: Take small portions of the mixture and drop them roughly into the hot oil. Do not shape them into balls; uneven shapes are crispier.
- Cook to Perfection: Do not disturb them for the first minute. Then, flip and fry on medium heat until they turn golden brown and crispy.
- Serve Hot: Remove from oil and drain on a tissue paper. Serve your hot Vatana Pakodas immediately!
Also Read – Crispy Vatana Vadi Recipe: Easy Green Peas Snack
Cooking Tips for Best Results:
- Drain Moisture: Ensure you squeeze the water out of the grated potatoes thoroughly. This ensures the Matar Pakora stays crispy and absorbs less oil.
- Don’t Over-grind: The green peas should be crushed coarsely. If you make a fine paste, the texture will be lost.
- Rice Flour is Key: Don’t skip the rice flour; it adds the signature crunch to this Green Peas Bhaji recipe.
- Oil Temperature: Fry on medium heat. If the oil is too hot, they will burn outside and stay raw inside. If too cool, they will absorb oil.
Variations:
- Spicy Version: Increase the quantity of green chillies and add a pinch of garam masala for a fiery kick.
- Kids-Friendly Version: Skip the green chillies and reduce the red chilli powder. You can add a pinch of chaat masala for a tangy flavour.
- Jain Version: Skip the onions, ginger, and garlic. Increase the quantity of cabbage or plain potatoes for volume.
- Garlic Flavour: Add 1 tsp of crushed garlic or garlic paste if you love a garlicky aroma.
Serving Suggestions:
- Teatime Classic: Serve hot with a cup of Masala Chai.
- Dips: Pairs perfectly with Tomato Ketchup, Green Mint Chutney, or Tamarind Date Chutney.
- Side Dish: Serve as a crunchy side dish with Varan Bhaat (Dal Rice) or Khichdi.
Also Read – Crispy Vatana Puri Recipe: How to Make Masala Green Peas Poori
FAQs:
Q1: Can I use frozen peas for this Vatana Pakoda recipe?
Ans: Yes, you can use frozen peas. Thaw them completely and pat them dry before roasting and crushing them.
Q2: Why did my pakoras become soggy?
Ans: This usually happens if there was too much moisture in the mixture or if the oil wasn’t hot enough. Make sure to squeeze the potatoes well and fry on medium-high heat.
Q3: Can I bake or air-fry these instead of deep frying?
Ans: Yes! For an air-fryer version, preheat to 180°C (356°F), brush the pakoras with oil, and air fry for 12-15 minutes until golden and crisp.
Q4: Is rice flour necessary for Green Peas Bhaji?
Ans: Rice flour helps make the fritters extra crispy. If you don’t have it, you can substitute it with cornflour, but rice flour gives the best texture.
Crispy Vatana Pakoda Recipe | Green Peas Fritters (Matar Bhaji)
Ingredients
Main Vegetables:
- 1/2 Cup Fresh Green Peas Vatana/Matar
- 1 Medium Potato Peeled & Grated
- 6 Small Onions Sliced lengthwise
- Fresh Coriander Leaves Chopped
- Few Methi Fenugreek leaves (Optional, chopped)
Flours for Binding:
- 1/2 Cup Besan Gram Flour
- 1 tbsp Rice Flour for extra crispiness
Spices & Seasonings:
- 1 tbsp Ginger-Green Chilli Paste Crushed/Coarse
- 1 tsp Cumin-Coriander Powder Dhana-Jeera Powder
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder Haldi
- 1/2 tsp Carom Seeds Ajwain
- A pinch of Asafoetida Hing
- Salt to taste
Cooking Oil:
- Oil for deep frying
Instructions
- Roast the Peas: Heat a pan and dry roast the fresh green peas (vatana) until they get light black spots. Do not burn them. Roasting enhances the flavour.
- Crush the Peas: Once roasted, coarsely crush the peas using a mortar and pestle or pulse them briefly in a mixer. Do not make a fine paste; keep it coarse (dardara).
- Prep the Potato: Peel and grate the potato. Wash the grated potato in water 1-2 times and squeeze out all the water completely. Excess water will require more flour, making the pakoras dense.
- Make the Batter Mixture: In a large mixing bowl, combine the crushed peas, squeezed and grated potato, and sliced onions.
- Add Spices: Add turmeric, cumin-coriander powder, ginger-chilli paste, red chilli powder, hing, ajwain (crush it between your palms), and salt. Add chopped coriander and methi leaves.
- Bind with Flour: Add the rice flour and besan (gram flour). Mix everything well by hand. Squeeze the onions and veggies while mixing to release their natural moisture. You likely won't need extra water, but if it's too dry, sprinkle just a few drops.
- Heat the Oil: Heat oil in a deep frying pan (kadhai) on medium flame.
- Fry the Pakoras: Take small portions of the mixture and drop them roughly into the hot oil. Do not shape them into balls; uneven shapes are crispier.
- Cook to Perfection: Do not disturb them for the first minute. Then, flip and fry on medium heat until they turn golden brown and crispy.
- Serve Hot: Remove from oil and drain on a tissue paper. Serve your hot Vatana Pakodas immediately!
