Black-Eyed Peas Fritters Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Black-Eyed Peas Fritters Recipe – Authentic Indian Street Food

Hey everyone! Today, I’m so excited to share a recipe that instantly transports me back to the bustling streets of India – crunchy, flavorful Black-Eyed Peas Fritters! These little bites, known as Bonda in some regions, are a beloved snack, and honestly, once you make them, you’ll understand why. They’re surprisingly easy to make, and the satisfying crunch is so worth the little bit of effort.

Why You’ll Love This Recipe

These fritters aren’t just delicious; they’re a little piece of Indian culinary culture. They’re perfect for a quick snack, a party appetizer, or even a light meal. Plus, they’re a fantastic way to enjoy the humble black-eyed pea in a whole new way! I first made these when I was craving something savory and comforting, and they quickly became a family favorite.

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 1 cup Dried Black-eyed peas (about 170g)
• ?? cup chopped onion (about 1 medium onion)
• 1 Green chili, finely chopped (adjust to your spice preference!)
• 1 tablespoon chopped ginger
• 2 cloves chopped garlic
• 1 teaspoon cumin seeds
• ?? teaspoon salt (start with ½ tsp and adjust to taste)
• 1.5 tablespoons water (about 22ml) – for grinding the paste
• 4 cups Canola Oil (about 950ml) – for deep frying

Ingredient Notes

Let’s talk ingredients! Using dried black-eyed peas is key here – they give the fritters a wonderful texture. You can find them at most Indian grocery stores, and increasingly in well-stocked supermarkets.

Now, about the spice! Green chilies can vary a lot in heat. I usually use a Serrano pepper, but feel free to use a milder chili if you prefer. Some families in India add a pinch of turmeric for color and a subtle earthy flavor – feel free to experiment!

And the oil? Canola oil has a neutral flavor and a high smoke point, which is perfect for deep frying. You could also use vegetable oil or peanut oil, but canola is my go-to.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak those black-eyed peas overnight in plenty of water. This is crucial for getting a smooth paste.
2. The next day, drain the peas and give them a good mash with a pestle (or even the back of a spoon!). Then, rinse them under running water, gently removing the skins. You’ll know you’re done when the skins float to the top. This step takes a little patience, but it makes a big difference in the final texture.
3. Now, grind the skinned peas into a fine paste using that 1.5 tablespoons of water. You can use a food processor or a powerful blender. It should be smooth, but not watery.
4. In a bowl, combine the pea paste with your chopped onion, garlic, ginger, green chili, cumin seeds, and salt. Mix everything well – get your hands in there if you need to!
5. Heat the canola oil in a deep pan over medium-high heat (around 375°F or 190°C). You want the oil hot enough to fry the fritters quickly, but not so hot that they burn.
6. Carefully scoop out ping pong-sized portions of the batter using a spoon and gently drop them into the hot oil. Don’t overcrowd the pan!
7. Fry for 6-7 minutes, flipping occasionally, until the fritters are golden brown and crispy.
8. Remove the fritters with a slotted spoon and place them on paper towels to drain off any excess oil.

Expert Tips

• Don’t skip the skinning step! It really does make the fritters lighter and more digestible.
• Test the oil temperature with a small piece of batter. If it sizzles and browns quickly, it’s ready.
• For even cooking, maintain a consistent oil temperature throughout the frying process.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Suitability: These fritters are naturally gluten-free.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of red chili powder for an extra kick. Feel free to adjust the amount of green chili or add a dash of cayenne pepper.
• Festival/Snack Adaptations: My grandmother used to make these smaller, bite-sized for Diwali celebrations. They’re perfect for parties!

Serving Suggestions

Serve these fritters warm with a dollop of cooling coconut chutney – it’s a classic pairing! Ketchup also works surprisingly well, especially for the kids. A side of mint-coriander chutney adds a lovely freshness.

Storage Instructions

These fritters are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore some of their crispness.

FAQs

• What are black-eyed peas called in India? They’re known as lobia or chawli in Hindi, and the names vary regionally.
• Can I use a different type of oil for frying? Yes, you can use vegetable oil or peanut oil, but canola oil is preferred for its neutral flavor.
• How can I make the fritters crispier? Make sure the oil is hot enough and don’t overcrowd the pan. Also, draining them well on paper towels is key.
• Can I make the batter ahead of time? Yes, you can make the batter a few hours in advance and store it in the refrigerator. Just give it a good mix before frying.
• What is the best chutney to serve with these fritters? Coconut chutney is the classic choice, but mint-coriander chutney is also delicious!

Enjoy these little pockets of Indian goodness! Let me know in the comments how they turn out for you. Happy cooking!