I had made chundal, i.e., boiling peas/ lentils/ pulses, drain and seasoning them with very little oil, mustard seeds, green chilies and hing. Sadly the chundal got left over, so decided to change its form, to have cutlets with our afternoon tea and coffee.
Ingredients
boiled peas 1/2 cup
onion 1 big finely chopped
green chilies finely chopped to taste or you can use chili pdr. to taste
rice flour 1/2 cup
besan 1/4 cup
semolina 1 -2 tbsp
salt to taste
hing little
METHOD
mash well the left-over peas, add chopped onion, salt, green chilies, hing, mix well, add the flours, mix well adding little water to get the correct consistency. I had mixed all this about 45 minutes before making. So, just before frying, I added rava / suji, mixed well, it should be dry enough to roll without sticking, make small balls, flatten, deep fry in hot oil till brown and crisp on both sides.
Drain, serve hot with ketchup/ chutney of your choice.
Note- you can just mix everything before frying also. You can make with fresh peas boiled and drained or anything left-over.
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