Wednesday, 25 October 2017

Black-eyed Peas Fritters/Karamani Pakoda

Black eyed peas is becoming one of my favourite ingredient after Urad dal for making fritters or vadas. After trying my hands with black eyed peas vadas, i couldnt stop myself frying out some pakodas with them.They came out extremely super crispy and prefect to munch with some tea for snacks. However these cute crispy balls was a big hit among my kids, obviously they enjoyed munching them with their favourite sauce while i had this pakodas as side dish for some hot piping rasam rice. Yes you can even serve these cuties as side dish for your rice dish. As much as like usual gram flour based pakodas, these fritters came out extremely crispy, but all you need is to soak and peel the skin of black-eyed peas.

Black eyed peas pakoda, Karamani Pakoda

Though peeling the skin of black eyed peas may be time consuming, its definitely worth to give a try to this ultimate fritters. Am running this week's blogging marathon with Kid's delight - Bite sized appetiziers , as this bite sized pakodas suits prefectly for the theme, am posting today. I simply spiced this fritters with green chillies along with loads of onions. But trust me you can add any sort of grated vegetables to the black-eyed peas batter to make these fritters more healthy and colourful. Give a try and do let me know.

Karamani pakoda, Black eyed peas Fritters

2cups Black eyed peas
1/2cup Onions(finely chopped)
3nos Green chillies(chopped)
1tsp Fennel seeds (crushed)
Few Curry leaves
1tsp Ginger (chopped)
1/2tsp Baking soda
Salt as per taste
Oil for deepfrying

Soak the black eyed peas overnite.

Deskin the black-eyed peas and grind as smooth paste by sprinkling water, take care not to add more water.

Now add the chopped onions,chopped green chillies,salt,chopped ginger pieces,curry leaves,crushed fennel seeds and baking soda and mix everything well with your fingers..

Heat oil for deepfrying, make a small ball from the black eyed peas batter.

Black eyed peas fritters

Drop gently one by one to the hot oil.

Deep fry the fritters until they turn brown.

Fry everything as small batches, drain the excess of oil with a paper towel..

Serve hot with spicy chutney!

BMLogo

6 comments:

Mayuri Patel said...

My mouth is watering looking at those plateful of pakodas. My hubby's aunt would prepare these for us whenever we were invited to her place for a meal. She would peel each bean!

Pavani N said...

Yumm!! Those pakoda look so crispy and delicious.

Sandhya Ramakrishnan said...

Those pakoda are just perfect for the chilly weather we are having now. I have made vadai with black Eyed beans and thEY come out so crispy.

Sapana Behl said...

The fritters look absolutely lip smacking.

Harini R said...

These pakodas come out really tasty. But I have never peeled the bean.

veena krishnakumar said...

I need these now. Perfect for our weather at chennai!!