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Spicy Pea Fritters with Cilantro and Potato Raita

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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.



  • 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.