Matar vada recipe | crispy matar vada | green peas vada | Gujarati vada

Matar Vada is one of the easiest and quickest vada recipes you can prepare at home. It is made using fresh green peas, gram flour (besan), and a handful of everyday spices. These matar vadas turn beautifully crispy on the outside while remaining soft and fluffy on the inside, making them absolutely irresistible.

In this recipe, I have prepared the vadas in a thin shape to ensure even cooking and extra crispiness. I have also explained different masala combinations along with the correct ingredient proportions, as these play a very important role in achieving the perfect texture and flavor. With the right balance of spices and dough consistency, you can easily make restaurant-style crispy matar vadas at home.

This vada recipe is extremely easy to make and gets ready in just 10–15 minutes using very few ingredients. It does not require any chutney, as it tastes delicious on its own, but you can always serve it with tomato ketchup if you prefer. Do try this quick and simple recipe—it is perfect for breakfast or as an evening snack.

• Firstly, prepare the vada dough using fresh green peas, gram flour (besan), and simple everyday spices. Boil the green peas lightly and then crush them coarsely. Avoid making a smooth paste, as a coarse texture helps the peas blend well with the vada mixture and gives a better bite to the vadas.You can also enhance the flavor and texture by adding vegetables such as cabbage, carrot, or capsicum. Make sure to slice these vegetables very thin so they cook evenly and mix properly into the batter.
• To bind vada mixture, add gram flour in the correct proportion. The quantity of gram flour should be about half the amount of green peas. Be careful not to add too much flour, as excess besan will make the vadas dense and reduce their crispiness. The mixture should be soft, slightly sticky, and easy to shape.
• shape the vadas thin rather than thick. Thin vadas fry evenly and turn extra crispy, while thick vadas often remain soft inside and do not crisp properly. Gently flatten each portion before frying to achieve the perfect texture.
• Lastly, fry the vadas on a medium-low flame. This allows them to cook evenly from the inside while becoming golden and crispy on the outside. Fry until the vadas are crisp on both sides, turning them occasionally. Matar vadas taste best when served hot, straight from the oil. Serve them immediately with green chutney or tomato ketchup for a delicious and satisfying snack.

Please do visit my other related recipe collection like

• South indian recipes collection
• Curry recipe collection
• Street food recipes collection

Recipe Video 

Matar vada recipe | crispy matar vada | green peas vada | Gujarati vada

Author Nehas Cook Book

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Snack

Cuisine Indian

Servings 12 big size vada

Ingredients

 

• 2 cup green peas
• 1 cup slices onion
• 1 tbsp green chilli paste
• 1 tsp grated ginger
• Salt to taste
• ¼ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp roasted cumin powder
• 1 tsp ajwain
• Pinch of hing
• 1 tsp dry mango powder
• ½ tsp sugar
• 2 tbsp white sesame seeds
• 1 cup besan
• Oil for frying

Instructions

• In a pan, boil 3–4 cups of water. Add 2 cups of green peas and boil on a high flame for 5 minutes, until the peas become soft.
• Strain the water from the green peas and transfer them to a mixing bowl.
• While the peas are still slightly hot, mash them coarsely using a bowl or a masher.
• Then add 1 cup sliced onion, 1 tbsp green chilli paste, 1 tsp grated ginger, salt to taste, ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp ajwain, a pinch of hing, 1 tsp dry mango powder, ½ tsp sugar, and 2 tbsp white sesame seeds. Mix well.
• Gradually add 1 cup gram flour and bind the vada mixture.
• Add 1 tsp oil and smooth the dough. Make medium-sized dough balls from the mixture.
• Take a plastic sheet and grease it with oil. Place a dough ball on it and flatten it into a thin vada using your hand. Prepare all the vadas in the same way.
• Heat oil and add the vadas to the hot oil. Fry on a medium flame until they become crispy and golden brown on both sides.
• Serve hot matar vada with chutney and tomato ketchup.

Notes

• Boil the green peas on high flame until they become soft.
• Mash the boiled green peas while they are slightly hot.
• Add gram flour gradually to the vada mixture until it binds completely.
• The quantity of gram flour should be half the quantity of green peas.
• Make thin vadas so they turn crispy.
• Fry the matar vadas on medium flame until they become crispy and golden brown on both sides.