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
- Sift the chickpea flour and baking soda into a bowl with a pinch of salt. Whisk in the water to produce a smooth batter.
- 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.
- 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.
- Meanwhile, combine all the ingredients for the raita in a bowl, and leave for 30 minutes. Season to taste.
- Preheat the oven to 325°F.
- 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.