In a chopper or blender, add coriander, green chillies and garlic. Give it a pulse.
Now add green peas, cumin seeds in it and pulse it to a coarse mixture.
Transfer the mixture in a bowl.
Add salt, kayam and sliced onions. Mix well.
Add kadala mavu and mix to form a thick mass of a pakoda dough.
Ideally, you may not need water but if you find the pakoda mixture to be too dry, you may add a few tablespoons of water.
Heat enough oil. Once the oil is hot, reduce the heat to medium high.
Gently slide in the dollops of pakoda mixtures and fry until golden and crisp
Do not fry on very high heat as it will burn and remain uncooked within.Take out the fried pakodas onto a kitchen towel.
Repeat the same for the complete pakoda mixture Serve them hot and crisp with mint coriander chutney.
By Ria Samuel