Green peas blanched 1 cup
Gram flour (besan) 3 tablespoons
Fresh mint leaves 15-20
A few fresh coriander sprigs
Onions 2 medium
Salt to taste
Carom seeds (ajwain) 1/4 teaspoon
Green chilli paste 1 teaspoon
Baking soda 1/4 teaspoon
Sour yogurt 1½ tbsps + 1 cup
Oil 3 tbsps + to deep fry
Fenugreek seeds (methi dana) 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Dried red chillies broken3
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Ginger finely chopped1 teaspoon
Step 1 – Put most of the green peas in a mixer jar and grind coarsely. Transfer into a bowl and add 3 tbsps gram flour.
Step 2 – Grind the remaining green peas, a few fresh coriander sprigs and a little water to a smooth puree.
Step 3 – Chop 1 onion roughly and add to green peas-gram flour in the bowl. Add salt, carom seeds, and green chilli paste and mix well.
Step 4 – Add baking soda and 1½ tbsps sour yogurt and mix well.
Step 5 – Heat sufficient oil in a kadai. Make small balls of the mixture, slide into hot oil and deep fry till golden. Drain on absorbent paper.
Step 6 – Heat 3 tbsps oil in a pan. Slice 1 onion horizontally.
Step 7 – Add fenugreek seeds and cumin seeds to the pan and saute till fragrant. Add onion and red chillies and saute.
Step 8 – Whisk 2 tbsps grams flour with 1 cup sour yogurt till smooth. Add 1½ cups water and keep whisking. Add turmeric powder, red chilli powder and salt and whisk.
Step 9 – Add ginger to the pan and saute till light golden. Add gram flour-yogurt mixture and cook, stirring a few times.
Step 10 – Add the green peas puree and mix. Cook stirring till it boils. Reduce heat and cook stirring at regular intervals for 10-15 minutes or till the kadhi is thick.
Step 11 – Add half the green pea pakode and mix.
Step 12 – Pour into a serving bowl, add the remaining pakode and serve piping hot with steamed rice.