Crispy Pachhai Pattani: Green Pea Fritters (Tamil Nadu)
35 minutes
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About Crispy Pachhai Pattani: Green Pea Fritters (Tamil Nadu)
Craving a crispy, flavorful snack with a touch of South Indian spice? These Pachhai Pattani, also known as green pea fritters, are golden-brown bites of deliciousness that will tantalize your taste buds.Fresh green peas and soaked chana dal (split chickpeas) are blended with aromatic spices, then deep-fried to crispy perfection. Imagine the satisfying crunch and the burst of flavor with every bite!Enjoy these delightful fritters for breakfast, as an evening snack, or as a tasty appetizer. The subtle heat from green chilies perfectly complements the fresh peas and savory spices, offering a true taste of Tamil Nadu.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Fritters
- 1 cup Peas green
- 2 cup Split Chickpea split chickpeas, soaked for at least 4 hours
- 3-4 Chilies green
- 1 inch Ginger piece, roughly chopped
- 1/2 cup Coriander roughly chopped
- 15-20 Curry Leaves fresh
- 1 1/2 tsp Salt or to taste
- 1 tsp Garam Masala
- 1 tsp Cumin Seeds roasted and ground
- 1 tsp Chili Powder red
For Frying
- Oil for deep frying
Instructions
- Boil the green peas in a pot of water for 4-5 minutes until tender. Drain the peas and set aside to cool.
- Drain the soaked chana dal. In a grinder or food processor, combine the chana dal, ginger, and green chilies. Grind to a smooth paste. Set aside.
- In the same grinder, coarsely grind the boiled green peas. Do not over-process; a slightly coarse texture is desirable.
- In a large bowl, combine the chana dal paste, green pea paste, cilantro, curry leaves, garam masala, ground roasted cumin seeds, salt, and red chili powder. Mix thoroughly until all ingredients are well combined.
- Shape the mixture into small, oval-shaped patties. Slightly flatten each patty for even cooking.
- Heat oil in a deep pan or kadai over medium-high heat. Once the oil is hot, carefully slide the patties into the hot oil. Fry in batches, ensuring not to overcrowd the pan.
- Fry the patties for 3-4 minutes on each side, or until they turn golden brown and crispy. Turning them ensures even cooking and a beautiful color.
- Remove the fried patties from the oil using a slotted spoon. Place them on a plate lined with paper towels to absorb excess oil.
- Serve the hot, crispy Pachhai Pattani immediately with your favorite chutney.
Recipe Notes
Good To Know
- For extra crispiness, pat the formed vadai gently with a paper towel before frying to remove excess moisture.
- If you prefer a milder heat, deseed the green chilies before grinding, or replace some with finely chopped coriander leaves for a fresh herbal note.
- To make this snack gluten-free, ensure all spice powders used (like garam masala and cumin powder) are certified gluten-free.
Expert Tips
- Soaking the lentils for the right amount of time is crucial. Over-soaking will result in a mushy texture, while under-soaking will make it difficult to grind.
- Don't overcrowd the pan while frying. This will lower the oil temperature and lead to oily vadai. Fry in batches for best results.
- For a richer flavor, consider adding a few curry leaves or a pinch of asafoetida to the batter.
Storage Instructions
- Leftover vadai can be stored in an airtight container and crisped up in a preheated oven at 180°C (350°F) for 5-7 minutes before serving.
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Recipe Nutrition
Calories: 110kcalFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 855mg
Kanwaljeet Chhabra
Articles: 80
4 Comments
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What a delightful recipe! Thanks for sharing.
Such a scrumptious dish! Thank you.
I’m in love with this recipe already!
Yum! This recipe is a must-try.