¾ cup full fat yoghurt

2 cloves garlic, crushed

½ English cucumber, skin on, finely, diced

1 teaspoon toasted cumin seeds, ground

2 tablespoons fresh chopped mint


freshly cracked black pepper


½ cup fresh green peas

½ cup frozen green peas

¾ cup buttermilk

1 egg

¼ cup fresh parsley, chopped

2 tablespoons fresh chives, chopped

⅛ teaspoon cayenne pepper

1 teaspoon vegetable oil

⅓ cup finely chopped zucchini

½ red pepper, finely, diced

¾ cup fine cornmeal

½ cup flour

¼ teaspoon baking soda

½ teaspoon salt

½ teaspoon freshly cracked black pepper

1 cup vegetable oil, for frying



1. Combine all raita ingredients in a bowl and blend well. Cover and refrigerate until ready to serve.


1. Blanch peas and drain. Place in food processor and puree. Add the buttermilk, egg and fresh herbs and pulse until smooth. Sauté zucchini and red pepper in 1tsp. oil for 2 to 3 minutes until soft. Let cool. Add to puree and stir.

2. Combine dry ingredients in a medium bowl, and stir. Pour pureed ingredients into dry ingredients and stir until just combined. Heat oil in large skillet on high. When oil is hot, spoon in heaping tablespoons full of batter, frying about 6 at a time. Fry for 1 to 2 minutes per side or until well browned. Transfer onto plate lined with paper towel to drain. Serve warm with cumin raita.

See more: Appetizer, Dinner, Eggs/Dairy, Fry, Indian

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