Pea Fritters with Potato Raita


This dish was inspired by Indian pakoras, which are usually deep-fried. In this case I lightly pan-fryed the fritters with a light mist of vegetable oil. They are really good, travel well for lunch.




  • 2 3/4 cups chickpea flour
  • 1 teaspoon baking soda
  • 1 cup water
  • 2 teaspoons vegetable oil
  • 1 small onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons chopped mint
  • 1 cup frozen green peas, defrosted
  • 3 scallions, finely sliced
  • Handful of arugula leaves, roughly chopped
  • Spray of vegetable oil


  • 1 cup fat-free Greek yogurt
  • small cooked potato, cut into 1/2-inch dice
  • 1/2 bunch of cilantro, roughly chopped
  • 1 garlic clove, crushed to a paste with a little sea salt
  • 1/2 teaspoon cumin seeds


  1. Sift the chickpea flour and baking soda into a bowl with a pinch of salt. Whisk in the water to produce a smooth batter.
  2. Meanwhile, heat the oil in a frying pan, and over medium heat, cook the onion and garlic for 8 to 10 minutes to soften them with no color. Add the spices, stir to combine, and cook for another minute.
  3. Spoon the spiced onion into the batter, along with the mint, peas, scallions, and arugula. Allow the mixture to rest for 15 minutes to let the flavors develop.
  4. Meanwhile, combine all the ingredients for the raita in a bowl, and leave for 30 minutes. Season to taste.
  5. Preheat the oven to 325°F.
  6. Spray a nonstick frying pan with vegetable oil, and warm over medium heat. Drop of the pea batter into the pan, and flatten slightly. Cook for 3 minutes on each side, Serve with the raita. I preferred it with the raita on top of the fritter.



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