Crispy Vatana Pakoda Recipe | Green Peas Fritters (Matar Bhaji)
Learn how to make crispy Vatana Pakoda (Green Peas Fritters) with this easy step-by-step recipe. A perfect tea-time snack using fresh matar, onions, and spices.
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!