Spicy Pea Fritters with Cilantro and Potato Raita

Spicy Pea Fritters with Cilantro and Potato Raita
Georgia Glynn Smith
Provided by:
total prep 302 calories/serving
This dish is loosely inspired by Indian pakoras, which are usually deep-fried. In this case we lightly pan-fry the fritters with the merest hint of vegetable oil. They are extremely addictive, and work very well for a light lunch or as a snack to hand around with drinks.

Recipe courtesy of The Essential Low-Fat Cookbook: Good Healthy Eating for Every Day by Antony Worrall Thompson with contributor Juliette Kellow. Published by Kyle Books, 2012.

Ingredients

  • 2 3/4 cups (8 oz) chickpea flour
  • 1 teaspoon baking soda
  • 3/4 cup (6 fl oz) 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 (5 oz) frozen green peas, defrosted
  • 3 scallions, finely sliced
  • Handful of arugula leaves, roughly chopped
  • Spray of vegetable oil
  • RAITA:
  • 1 cup (8 oz) fat-free Greek yogurt
  • 6 oz 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, toasted

Directions

  • 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. Allow to cool slightly, then pulse the mixture in a mini food processor until reasonably smooth.
  • 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 level tablespoonfuls of the pea batter into the pan, and flatten slightly. Cook for 3 minutes on each side, then place in the oven to keep warm while you cook the remainder in batches. Serve with the raita.

  • Tip
  • Have fun changing the content of the fritters, using different vegetables, or even oven-cooked chicken or shrimp.

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