Sprouted Black-Eyed Peas Pakoda Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine sprouted black-eyed peas, gram flour, chopped onions, green chilies, ginger-garlic paste, coriander leaves, red chili powder, turmeric powder, cumin powder, and salt.
• STEP 2.Add a little water at a time and mix well to form a thick batter.
• STEP 3.Heat oil in a deep frying pan. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
• STEP 4.Remove the pakodas from the oil and drain on a paper towel to remove excess oil.
• STEP 5.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure the sprouted black-eyed peas are well-drained before using them in the batter.
• Adjust the spice levels according to your preference.
• For extra crunch, you can add finely chopped vegetables like carrots or bell peppers to the batter.
• To make the pakodas healthier, you can shallow fry them instead of deep frying.
• Store any leftover pakodas in an airtight container in the refrigerator. Reheat them in a preheated oven or air fryer before serving.

Storage and Serving

• Sprouted Black-Eyed Peas Pakoda is best served hot and fresh.
• You can serve them as a tea-time snack, appetizer, or as a side dish with your main meal.
• Serve with mint chutney, tamarind chutney, or ketchup for dipping.
• Leftover pakodas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat them in a preheated oven or air fryer before serving to regain their crispiness.