Hari Matar Pakoda Bhaji Recipe: With a hint of green pea puree, this dish is essentially an extension of the popular goli baje or mangalore bajji. In other words, fresh green pea puree is combined with a batter dough made of plain flour or maida flour and deep-fried until crisp. With your choice of dip or coconut chutney, it can be an ideal evening tea time snack or as a side to your lunch or dinner meal.
Pakoda or pakora recipes have always been popular amongst most of us. Because of the deep frying, these are crispy, crunchy, and most importantly, delicious. Deep frying, on the other hand, can be unhealthy, and we may require alternatives. Hari matar pakoda is a popular deep-fried pakora recipe known for its flavour and use of vegetable puree.
As I previously stated, the only difference in this recipe is the addition of green pea puree to the bajji batter. Nonetheless, it significantly alters the texture and flavour of the bajji. I was hesitant to change my favourite bajji recipe at first, but trust me, you’ll be pleasantly surprised. It adds an earthy and mildly sweet flavour to the bajji, making it one of the tasty bajji recipes. I started making goli baje with almost every other vegetable puree after being inspired by this recipe. The potato-based puree comes closest to the green peas, but I still prefer the peas bajji. Please try this recipe and let me know whether you prefer the traditional or the new alternative.
In addition, some additional tips, suggestions, and variations to the hari matar pakoda recipe. To begin, you could try combining peas, potato, and broccoli to make it more interesting. Second, keep each bajji or bonda to the size of a golf ball so that it can be easily fried. Furthermore, the medium size shape aids in the even cooking of the bajji. Finally, keep the flame high while dropping the bajji balls into the oil and reduce to medium or low as you begin cooking. Also, while frying, make sure to pour hot oil on top of the bajji to ensure that it cooks quickly.
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Hari Matar Pakoda Bhaji Recipe Card:
Hari Matar Pakoda Bhaji recipe
- 1½ cup peas / matar
- 2 chilli
- 1 inch ginger
- 2 cup maida
- 3/4 cup curd
- 1 tsp cumin
- 2 tbsp coriander (chopped)
- 3/4 tsp salt
- water (as required)
- 1/4 tsp baking soda
- oil (for frying)
Step-by-step instructions for making hari matar pakoda:
- First, combine 1½ cup peas, 2 chilies, and 1 inch ginger in a mixer jar.
- To make a smooth paste
- Place the matar paste in a large mixing bowl.
- Add 2 cup maida, 3/4 cup curd, 1 tsp cumin, 2 tbsp coriander, and 3/4 tsp salt
- Mix thoroughly to ensure that everything is well combined.
- Add water as needed and thoroughly mix with your hand in one direction.
- Beat the batter thoroughly, making sure to incorporate all of the air.
- Add 1/4 tsp baking soda, mixed well to ensure everything is well combined.
- Now, wet your hand and pinch a small ball-sized batter.
- Place it in hot oil with a medium flame.
- On medium heat, stir and fry uniformly.
- Drain the bajji once it has turned golden brown and crisp.
- Finally, the matar bonda can be served with chutney.
- First, prepare a stretchy batter by adding water in batches.
- Also, if you have time, leave the batter to rest for at least 1 hour to get super soft bajji.
- To get the crunchy bites, you can also add onions to the batter.
- Finally, the matar bonda recipe is delicious when served hot.
If you made this recipe, please be sure to rate the recipe and comment how it was You can also Sign up for my email newsletter for more delicious vegetarian recipes.