Brown Peas Fritter

Brown Peas are obtained from cowpeas (Lobia). It is sold as Red Lobia /Lobia in markets. In malayalam it is known as Vanpayar. 
It contains high protein and high fiber. So when consumed it keeps hunger pangs away. Hence good for weight loss. It contains antioxidants and flavanoids. So it has anti-aging properties and is also good for the health of the heart. It will keep your cholesterol under check. Good for pregnant women as it contains iron, folate and protiens. Consumption of lobia by the pregnant mothers prevents birth defects in babies. Good for the digestive system as it contains high fiber. Good for diabetics. 

Preparation: 

• Soak the brown peas in water for an hour. 
• Grind the soaked brown peas, ginger- garlic paste, fennel seeds, fish masala, chopped onion, red chilly powder and garam masala into a coarse mixture. 
• Take a piece of banana leaf / Aluminium foil of dimension 6'' X 12". Wash and dry the banana leaf with a towel. Apply oil on the leaf lightly. 
• Spread out the ground mix evenly over the leaf or aluminium foil  and fold in half. 
• Steam this for 20 minutes. 
• Allow to cool. Remove the leaf /foil.
• Cut this into small or big pieces, according to your preference. 
• Keep a flat tawa on the flame. Pour little oil and spread it out. 
• Shallow fry the pieces till crispy, on both sides.(If you like, you can apply fish fry masala on the pieces before shallow frying.) 
• If you want it crispier, dip the pieces in bread crumbs and deep fry. I just shallow fried and it was crispy enough for me. 
• Serve as snack with a dip of your choice or as a side dish with rice.  

Ingredients: 

Brown peas (dry) - 1/2 cup 

Ginger-garlic paste - 3 teaspoons 

Fennel seeds - 1/2 tablespoon  

Fish masala - 3 teaspoons 

Red chilly powder - 1 - 2 teaspoons (or according to ones preference)

Garam masala - 1 teaspoon 

Onion - 1 small 

Oil - 2 tablespoons

Fish fry masala - 2 teaspoons (optional) 

Bread crumbs - 1/2 cup (optional)

Oil - 11/2 - 2 cups (for deep frying) (optional)

*Note : No salt is required in this recipe. 

Falafel

Falafel is a fried legume fritter, which had its origin in Egypt. It is traditionally an Arabic food, served along with hummus and tahini sauce or stuffed into pita along with vegetables, pickles, hummus etc.

Preparation: 

• Soak dry Garbanzo beans or Chickpeas in water with a teaspoon of baking soda. Do not use canned chickpeas. Soak overnight. 
• Drain and grind coarsely along with the chopped onions, parsley, all the spices and salt. Do not add water. 
• Remove the mix from the food processor into a bowl. Mix well. Remove the chickpeas which are still whole. 
• Refrigerate the mix for an hour. 
• Roll into lime-sized balls and deep fry. 
• Drain on a paper towel. 
• Allow to cool. Now it is ready to be served. 

Ingredients: 

Dry Chickpeas (kabuli channa) - 500 grams 

Baking soda - 1 tsp 

Coriander powder - 1 tsp 

Cumin powder - 1 tsp 

Black pepper (whole) - 1/4 tsp 

Red chilly powder - 1/4 tsp 

Salt -1/2 tsp 

Garlic cloves (roasted) - 5 

Onion - 1 small, chopped

Parsley leaves chopped - 3 - 4 tablespoons 

• Note: If you are unable to roll the coarsely ground mix into balls. Add  one or two tablespoon of flour and mix thoroughly.
• You can also use equal quantities of chickpeas and green gram (moong) instead of using chickpeas alone.