Last Updated on 2 months by Neha Deshmukh

Bobbarlu Recipe – Black-Eyed Peas Patties with Coconut & Carrots

Introduction

Oh, Bobbarlu! These little patties hold so many childhood memories for me. My grandmother used to make these during Sankranti, and the whole house would smell amazing. They’re a bit of work, but trust me, the crispy outside and flavorful inside are so worth it. If you’re looking for a delicious, slightly different snack or side dish, you absolutely have to try these black-eyed peas patties with coconut and carrots.

Why You’ll Love This Recipe

These aren’t your average fritters! Bobbarlu are packed with flavor and texture. The black-eyed peas give a lovely earthy base, while the coconut and carrots add sweetness and a delightful crunch. They’re surprisingly easy to make, even if you’ve never worked with black-eyed peas before. Plus, they’re perfect for parties, festivals, or just a cozy evening snack. You’ll get around 25-30 fritters from this recipe, so there’s plenty to share (or not!).

Ingredients

Here’s what you’ll need to make these delicious Bobbarlu:

• 1 1/4 cup bobbarlu (black-eyed peas) – about 200g
• 2-3 tablespoons grated coconut – about 30-45g
• 1/4 cup grated carrots – about 30g
• 3/4 cup chopped onions – about 120g
• 3-4 green chilies
• 2 inch ginger
• 1 teaspoon cumin seeds
• 1 small bunch coriander leaves
• to taste salt
• oil for frying

Ingredient Notes

Let’s talk about the ingredients – a few little tips from my kitchen to yours!

Bobbarlu (Black-Eyed Peas): A Regional Staple

Bobbarlu, or black-eyed peas, are a staple in many South Indian cuisines, especially in Andhra Pradesh and Telangana. They’re incredibly nutritious and have a lovely, slightly nutty flavor. You can usually find them in Indian grocery stores, sometimes labeled as lobia.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is always best for that authentic flavor. But if you can’t get your hands on it, unsweetened desiccated coconut works just fine. Just rehydrate it with a tablespoon or two of warm water before adding it to the mixture.

Carrots: Adding Sweetness and Texture

The carrots add a subtle sweetness and a nice bit of texture. Don’t skip them! They really balance out the flavors.

Spice Level: Adjusting the Green Chilies

I usually use 3-4 green chilies for a good kick, but feel free to adjust this based on your spice preference. Remove the seeds for a milder flavor.

Oil for Frying: Choosing the Right Oil

I prefer using groundnut oil (peanut oil) for deep-frying because of its high smoke point and neutral flavor. Sunflower oil or vegetable oil also work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the black-eyed peas in plenty of water for at least 4-6 hours, or even overnight. This is crucial for getting a smooth paste.
2. Drain the soaked peas and grind them into a coarse paste using minimal water. You don’t want it to be too runny!
3. Now, in a large bowl, combine the black-eyed peas paste, grated coconut, grated carrots, chopped onions, finely chopped green chilies, grated ginger, cumin seeds, chopped coriander leaves, and salt.
4. Mix everything really well with your hands – this is the best way to ensure all the flavors are combined.
5. Shape the mixture into lemon-sized balls and gently flatten them into patties. They should be about ½ inch thick.
6. Heat oil in a deep frying pan or wok over medium heat.
7. Carefully drop the patties into the hot oil, a few at a time, making sure not to overcrowd the pan.
8. Deep-fry for about 3-4 minutes per side, or until they turn golden brown and crispy.
9. Remove the patties with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
10. Serve hot with your favorite chutney or tomato sauce!

Expert Tips

A few little secrets to make your Bobbarlu perfect:

Soaking the Black-Eyed Peas for Optimal Texture

Don’t skimp on the soaking time! Soaking softens the peas and makes them easier to grind into a smooth paste.

Achieving the Right Consistency for the Patties

The mixture shouldn’t be too wet or too dry. If it’s too wet, add a little more grated coconut. If it’s too dry, add a teaspoon of water at a time.

Frying Temperature: Ensuring Crispy Patties

The oil should be hot enough to cook the patties through, but not so hot that they burn. Medium heat is ideal.

Preventing Patties from Breaking Apart During Frying

Handle the patties gently when placing them in the oil. If they’re crumbling, try adding a tablespoon of besan (gram flour) to the mixture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Bobbarlu: This recipe is naturally vegan!
• Gluten-Free Bobbarlu: This recipe is naturally gluten-free!
• Spice Level Adjustment: Mild to Hot: Adjust the number of green chilies to your liking. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations: Serving During Sankranti or Ugadi: My family always makes a larger batch of these during Sankranti and Ugadi. It’s a tradition!

Serving Suggestions

Bobbarlu are delicious on their own as a snack. But they’re also fantastic served with:

• Coconut chutney
• Tomato chutney
• Mint-coriander chutney
• A dollop of yogurt

Storage Instructions

Leftover Bobbarlu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

Let’s answer some common questions:

What are Bobbarlu and where do they originate from?

Bobbarlu are a traditional South Indian snack made from black-eyed peas, coconut, and spices. They’re particularly popular in Andhra Pradesh and Telangana.

Can I use a food processor instead of grinding the peas by hand?

Yes, you can definitely use a food processor! Just be careful not to over-process the peas, or the paste will become too smooth.

Can I bake these patties instead of frying them?

You can, but they won’t be as crispy. Preheat your oven to 180°C (350°F) and bake the patties for about 20-25 minutes, flipping halfway through.

How can I make the patties ahead of time?

You can shape the patties and store them in the refrigerator for up to 24 hours before frying.

What is a good chutney pairing for Bobbarlu?

Coconut chutney is a classic pairing! But tomato chutney or mint-coriander chutney also work beautifully.