White Pea and Potato Bhatura | Vatana Bhatura

Have you heard of White Pea Bhatura? Chole Masala is a very popular north Indian dish. White Pea Bhatura is very similar except that it uses vatana or dried white peas in place of the chickpeas. As you can imagine, it is very delicious! Bhatura – oh my, a delicious puffed bread.

White peas are very popular in North India. They are smaller than chickpeas, white in colour and smooth and round. Bhatura is a deep fried puffed bread made from a fermented dough.

Chole Bhatura is often eaten as a breakfast dish, sometimes with lassi. It is also a street food snack and even a complete meal. It is often accompanied by onions, tomatoes, carrot pickle, green chutney and pickles.

This is truly delicious! Even without the Bhatura, but especially with them.

Similar recipes include White Peas Curry, White Peas Sundal, and White Peas, Coconut and Green Mango Sundal.

Browse all of our White Pea recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Winter recipes.

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White Peas Curry | Safed Matar

This is a thick spicy curry that is even better the next day.

This is a thick spicy curry often served during social functions with Poori. Today I am not making it with poori, rather serving it with some plain white basmati rice and a wonderful cucumber salad with garlic and onion.

The curry uses dried white peas. Don’t confuse these with chickpeas or with fresh or dried green peas. White peas, and indeed this dish, are popular in North India.

This recipe uses Indian Bay Leaves. See the notes for substitutions. You might also read Indian Bay Leaves (Teja Patta), and The Four Types of Bay Leaf.

Similar recipes include White Pea Bhatura.

You can find other White Pea recipes here. Or explore our Mid Autumn dishes.

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Peas and Bengal Gram Flour Sundal | Mochai Kottai Sundal

An unusual dish – a Sundal with Gram Flour

This Sundal is a little different to other Sundals, those quickly stirfried salads of south India. A Gram Flour mix is poured over the Sundal towards the end of cooking. This recipe comes from Meenakshi Ammal’s Cook and See Part 2. It is unusual to say the least, but delicious and filling. It could almost be an Usili, although Amma includes it under Sundals.

You might also like to try White Pea Bhatura, Red Lentil (Masoor Dal) Sprouts Sundal, Coconut, White Peas and Green Mango Sundal, Channa (Chickpea) Sundal, and Mung Dal Sundal.

Or you can make a sundal with Adzuki Beanes (Red Chori) or some White Pea Sprouts, equally as delicious.

Feel free to browse our many Sundal recipes. If you are new to Sundals, these posts will also introduce you to this wonderful, stirfried, lentil-based dish from Tamil Nadu, South India.So explore them all, they are all quick and gorgeous. All of our Indian dishes are here, and our Indian Essentials here. And try our White Pea dishes. Or take some time to explore our Mid Spring collection of recipes.

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Sprouted White Pea Sundal

A surprisingly wonderful sundal.

With white pea (pattani) sprouts sitting patiently in a jar in the fridge, I made Sprouted White Pea Sundal one morning for breakfast. I am quite a fan of white peas.

If you are new to Sundals, they are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies. I love these dishes.

There is quite a list of Sundals – please click here for the complete list. You might like to particularly try: Black Gram Sprouts Sundal, Coconut, White Peas and Green Mango Sundal, and Urad Dal Sundal. We recommend Sweet Corn Sundal, Adzuki Bean Sundal, and Sprouted Green Gram Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious.

Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.

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Coconut, White Peas and Green Mango Sundal | Thenga Manga Pattani Sundal

Mixing soft white peas with tangy green mango and milky coconut and adding a bit of heat – a wonderful combination.

This is a special Sundal, reminiscent of Summer and the beach, full of tangy goodness of green mango with the softness of the white peas and the comfort of coconut. It is no wonder it is often served on the beaches of Chennai.

Sundals, just to remind you, are often called “salads” but they are pre-cooked lentils and pulses stirfried quickly with spices – black mustard seeds, asafoetida, ginger, red and green chillies.

You might also like to try White Pea Bhatura, Rajma (Kidney Beans) Sundal, Mung Bean Sprout Sundal, Sprouted White Pea Sundal, and Sweet Corn Sundal.

Or you can make a sundal with Masoor Dal (called red lentils in Australia) or some stir fried mung bean sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.

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