By Chef Tarun Sibal
Amaranth and Peas Vada, White pea salad
Ingredients
1 cup Amaranth seeds
2 cups water
1/2 cup peas, fresh or frozen
1 large potato, boiled *
1 tsp cumin seeds
1/4 cup walnuts
1/2 cup coriander leaves
2 green chillies, or as per the preference of heat
2 tbsp ghee, or any oil that has a high smoking point
1 Cup boiled white peas
1 tbsp melted butter
½ cup kachumber ( onions, tomatoes, chillies, with chat masala and lemon) Salt and pepper to taste
Method
Bring the vegetable stock to a boil and add the amaranth and peas. Salt the stock if it is not already seasoned. Cover and cook for 20 minutes or until the water is absorbed.
In a food processor, roughly pulse the coriander leaves, walnuts and green chillies. You don’t want to make a paste. Just hand-chop them if you so choose. Mix it with the amaranth, peas and potatoes. Add salt, pepper and cumin seeds. Roll into equal size balls and slightly flatten them.
Heat the ghee until it’s very hot and add the fritter to the pan. Let it sizzle and crisp up on one side and then flip them over. They take about a minute on each side. Mix the warm white peas with kachumber, add the butter.
Serve together