foodatarian.com

Ingredients:
1 cup green peas (mutter),
1 cup finely chopped onion,
1 cup chopped coriander leaves (dhania),
1/2 cup chopped mint leaves (pudina),
1/2 tsp garlic paste,
Salt and Pepper to taste,
1-2 tbsp cornflour for binding,
Oil for frying.

Method:
Coarsely grind green peas and then mix all the other ingredients except oil to form dough. Make small lemon size balls, flatten them and keep aside for frying. Heat oil for frying in a kadhai / wok. Fry these falafel on a medium-low flame.
Serve with sesame yoghurt dip.

Green Peas filling can be used in dosas, samosas, parathas, bread rolls, kachoris, ghujias, etc. This recipe has got a Maharashtrian touch and is really delicious.
Ingredients:
1 cup fresh green peas (mutter),
1 tsp fennel seeds (saunf),
1 tsp cumin seeds (jeera),
1 tsp coriander seeds (dhania dana),
1 tsp finely chopped green chillies,
1 tbsp chopped coriander leaves,
1/2 tsp grated ginger,
A pinch of dry mango powder (amchur),
Salt to taste,
Oil.

Method:
Coarsely grind the peas in a grinder. Heat some oil in a pan, fry green chillies, then add ground peas and all the other ingredients except ginger and mix well. Cover and cook for 2-3 minutes on medium-low flame. Uncover and fry till all the water has evaporated and then add ginger.

If you feel this mixture needs binding you can add some corn flour or rice flour to it.

Ingredients:
For the gravy-
1kg mutter (green peas),
2 large onions, ground to paste,
2 tomatoes, ground to puree,
5-6 garlic pods,
50gms kaju (cashew nuts),
Oil,
Water,
Salt to taste.

For the masala-
1/4 cup dry coconut,
5-6 dry red chillies,
1 tsp jeera (cumin seeds),
1/2 tsp rai (mustard seeds),
1 tsp chana dal (bengal gram),
1 tsp split udad dal,
1/4 tsp methi daana (fenugreek seeds),
3-4 laung (cloves),
2 small sticks dalchini (cinnamon).

For the potato balls-
4 potatoes, boiled and mashed,
2 tsp maida (refiend wheat flour),
Salt to taste,
25gms raisins.

Method:
Dry roast all the masala ingredients separately. Then grind all of them together to form a fine powder. In a kadhai or pan, heat some oil and saute the onion paste on medium low flame till it turns light brown. Then add the ground masala powder to this paste, mix well and fry for 2 minutes. Then add the tomato puree and cook for 5-7 minutes, till this gravy starts leaving some oil. Now add the green peas, mix well, add some water to form a curry, cover with lid and cook till peas are cooked.
Meanwhile prepare the potato balls. Mix all the ingredients for the balls together except the raisins and prepare a soft dough. Then make small balls and push in some raisins in each ball. Heat oil in a pan. First fry the cashew nuts at a golden color. Drain and keep aside. Now fry these potato balls at a light golden color.
When the vegetable is ready and its time to serve, transfer the potato balls in the serving bowl, pour in the mutter curry over them and top it with the fried cashew nuts.

Ingredients:
1 cup green peas,
1 cup cream,
1 tbsp finely chopped green chillies,
1 medium size onion, chopped,
1 tbsp ghee or butter,
1 bunch of coriander leaves,
Salt to taste.

Method:
Heat a pan, add ghee or butter to it. When ghee is hot add onion and green chillies. Fry till onion is golden yellow and add peas. Saute till peas soften. Add salt and cream and keep mixing till the ghee separates. The vegetable it ready for serving.

Ingredients:
4 medium size potatoes, boiled and peeled,
2 tbsp maida (sieved flour) or as per requirement,
1 cup shelled green peas, boiled,
1 small onion, chopped,
1 tsp jeera,
1 tsp coriander powder,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp garam masala,
1 tbsp tomato puree,
1 tbsp chopped coriander leaves,
Salt to taste,
Oil for frying.

Method:
Mash potatoes, add maida and salt and knead well. For filling, heat some oil in a pan and add jeera. When jeera splutters add chopped onion and saute for some time. Then add all the masalas, mix well and then add the boiled peas. Cook for some time. Remove from flame and add coriander leaves. Let it cool for some time.
Now make small balls and flatten with your fingers and palms to form a thick puri. Place a spoonful of filling in the centre and seal the puri from all sides to make a flat ball.
Now heat oil in a pan or a kadhai to shallow/deep fry the patties.
Serve with mint, coriander chutney or tomato sauce.