GREEN PEAS CUTLET

GREEN PEAS CUTLET

My mother-in-law was a great cook, some of her dishes were awesome. She was totally vegetarian and was not using even onion or garlic in her kitchen. Many of her recipes are still made in my kitchen. Now I am adding onion and garlic to her dishes. This green peas cutlet recipe is my mother-in-law's recipe.

When I got married I was working at Safdarjung Airport in New Delhi, India. In the morning when I was getting ready to go to the office, my mother-in-law was cooking and packing my lunch.

In my office, we were three girls working in the same department and we used to eat lunch together. During lunch time both my colleagues used to eat my lunch because it was so delicious and I had to eat their lunch. Many times before lunch, they would enquire, “what is there in the lunch box today?!”

Back to this recipe, this green peas cutlet is one of my favorite dishes and whenever I make in some parties and for some guests, it has become very popular, some of my friends are always asking me when am I making it again.

I have experienced several times that when I fry these cutlets, people tell me that they can smell fish. I do not know what is the connection between these cutlets and fish. I am totally vegetarian and I have never tasted any type of meat in my life. Maybe a fish eater can help me here to verify this theory. That when I combine green peas with garlic, onion, ginger and fold in chick peas flour and fry, why do they smell of fish frying?!!

I have used frozen peas for these cutlets because it is easily available here all year round.

RECIPE

INGREDIENTS

• 250 grams fresh/frozen green peas
• 150 grams chickpeas flour ( besan)
• 200 grams onion (one big)
• 8-9 garlic cloves
• A small piece of ginger
• 5-7 green chillies (optional)
• Salt to taste
• 1 teaspoon red chilli powder
• oil for frying.

METHOD

• Rinse the peas in cold water or thaw them, put it in the food processor with chopped onion, ginger, garlic and green chilli.
• Pulse for few minutes to make the thick paste. Take it out in a bowl - add salt, chilli powder and fold in the chick peas flour. Batter should be quite thick.
• Heat the oil on a medium flame.
• Apply some oil on you palms and make small balls with the paste.
• When the oil is hot fry the balls on the medium flame till brown from outside. Fry them all in 2-3 rounds.
• Dry on a paper towel. Leave it to cool little bit.
• When still warm press individually with paper towel between your palms and give the flat shape of a cutlet.
• Then fry again, till very crispy and brown. Serve them hot with any chutney of taste.

Around 20 cutlets can be made depending on the size you choose. Can be served to 4-5 people in the evening tea time with any sauce or chutney to taste

I am sending this post as my blog entry for Meatless Monday event, and for Hearth and Soul blog,hop, and for Tasty Tuesday C.Kids, and for tweak it tuesday, and with Saturday spark link party,and for Tickle my Tastebuds Tuesday, and for Lets cook for easter by simple food, and with full plate Thrusday and with Funtastic Friday Party, and with What'd you do this weekend and with Family Bakes and makes, and with Fabulous Friday party, and with Fiesta Friday.and With My two favourite things cooking and craft, and with Cook Blog Share,

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