What do you do with nutritionally rich Peapods after removal of green peas? Usually people throw them away and it is less commonly consumed. Last year, my sister introduced me to snap pea Crispi’s. I liked the taste and wanted to include this treasure house of nutrition in our diet. I tried using them with our regular Indian pea pod a couple of times, and failed to achieve the result. While chewing, the fibre used to hinder us from enjoying the dish, after a couple of failed attempts, I came across This Site in which she has mentioned how exactly we should peel the pod, after removing the peas. Once again, I tried with very little quantity and succeeded. Everyone in my family liked it and asked me to share this recipe. It was so tasty and peapod’s natural sweetness and flavour was the highlight of this pakoda.
Recipe in detail –
Peapods – as required
Oil for deep fry
Bengal gram flour /Besan – 1 cup
Green chilli – 1
Red chilli powder- ½ tsp
Curry leaves – 1 spring
Chopped Coriander leaves – 1 tsp
Cooking soda – a pinch
-Separate fresh and green peels (pods) while opening, to collect green peas.
-After this, peel off the inner membrane (which will not cook and it is fibrous too)
-How to remove inner membrane: take one of the ends, fold in and pinch inwards and slide your thumb beneath and remove the glossy membrane and separate. If membrane breaks in-between, try from the other side.
-Discard inner membrane and use outer green cover to make pakodas.
-Wash these peels and drain, keep aside.
-Prepare pakoda batter by putting Besan, salt, chopped green chillies, curry leaves, coriander leaves, cooking soda and water; batter should be like Dosa batter consistency.
-Now heat the oil in a kadai and when it is hot, drop pea pods one by one after dipping into the batter.
-Fry in a medium heat and when it is done, remove these into a tissue laid serving plate.
-Enjoy these pakodas with hot cup of tea or coffee.
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