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.
Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
This recipe is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.
