Go Back

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

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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.