Black eyed peas or chawli are rich in minerals such as manganese, iron, calcium and zinc and also contain lots of fibre and proteins. They help manage body weight and make feel full for long. This preparation makes a perfect evening snack during the monsoon season and can be enjoyed in moderation with minimal ingredients.
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes: 5 servings
- 1 cup chawli (black eyed peas)
- ¼ cup besan (Chick pea flour)
- 2 medium sized onions, chopped
- 5 green chilies, chopped
- 10 curry leaves
- Salt for taste
- Soak the chawli
- Drain and grind with salt and 2 green chilies to make a coarse batter. Chop onion and remaining green chilies fine. Tear the curry leaves.
- Add cut onions, chili and curry leaves, salt and besan to the ground chawli. Mix well.
- Heat a non-stick pan. Grease it slightly with oil.
- Make cutlets and shallow fry till golden brown.
- Cover the pan while cooking. Smear little oil on top of the cutlets and turn to the other side. Serve hot.
Nutritive value per serving:
- Energy: 120 Kcal
- Carbohydrates: 120 g
- Protein: 2 g
- Fat: 3 g