This is a vegetarian appetizer made from black-eyed peas.
Ingredients
2 cups black-eyed peas
7 ½ cups water, divided
½ cup diced onion
2 tsps green chili puree
1 tsp garlic puree
1 ¼ tsp salt
¼ tsp turmeric
1 cup chopped coriander
Canola oil for deep frying
Preparation
In a large bowl, add the black-eyed peas and seven cups of water and let soak overnight. Strain the water from the black-eyed peas and rinse, removing all water.
Place the black-eyed peas in a blender or food processor with one-fourth cup of water and all remaining ingredients except the coriander and oil. Puree, adding an additional one-fourth cup of water if needed.
After the mixture is blended, place in a mixing bowl. Add the coriander and stir to combine.
In a pot, heat oil over medium heat. Take two tablespoons of the black-eyed pea mixture and form a ball in your hand. Flatten slightly to form a small patty.
Place the patty into the oil to fry for about two minutes or until cooked. Flip over for another two minutes or until cooked.
Remove and place on a paper towel–lined tray to absorb the excess oil. Repeat with remaining pea mixture.
Ingredients 1 cup freshly packed cilantro leaves 1 cup freshly packed mint leaves 2-3 small Thai green chilies, roughly chopped 2 large garlic cloves, roughly chopped 1 inch piece of ginger, peeled and roughly chopped 1 green…
Ingredients 8 ozs of paneer cut into 1 to 1.5 inches in size assorted vegetables such as colorful bell peppers, onions, mushrooms, zucchini… ½ cup plain yogurt (non fat yogurt is fine) 2…
