You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too. So here is the recipe:
- Green peas boiled ½ cup
- Yogurt warm ½ cup
- Green capsicum finely chopped 1 small
- Sweet Corn boiled 2 tablespoons
- handvo flour 1½ cups
- Bottle gourd (lauki/doodhi) peeled and grated ½ small
- Green chillies finely chopped 2
- Turmeric powder ¼ teaspoon
- Red chilli powder 1 teaspoon
- Sugar 1 teaspoon
- Salt to taste
- Oil for cooking
- Fruit salt 1 teaspoon
- Mustard seeds 2 teaspoons
- White sesame seeds 4 teaspoons
- Combine handvo flour and yogurt in a bowl. Add water as required and whisk well into a thick smooth batter.
- Add green peas, bottle gourd, capsicum, corn and green chillies and mix well. Add turmeric powder, red chilli powder, sugar and salt and mix well. Add little water and mix well.
- Heat some oil in a non-stick pan.
- Add fruit salt to the batter and mix well.
- Add ½ teaspoon mustard seeds and 1 teaspoon sesame seeds in the pan and when the seeds start to splutter, pour a ladleful of batter on it and spread into a 1 inch thick large disc. Cover and cook on the underside for 5-10 minutes.
- Flip, drizzle some more oil all around, cover and cook on the other side for 3-4 minutes. Similarly prepare the rest of the handvos.
- Cut into wedges and serve hot.