Crispy Batani/ Fried Peas

Ingredients:
Dried Peas – 2 cups
Chaat masala – 1/2 pinch
Asafoetida/Hing – 1/2 pinch
Red chilli powder as per taste
Salt as per taste
Oil for deep frying

Instructions:
Add dried peas into a bowl and rinse it well with water to get rid of any dirt or dust. Soak them
overnight in water. Drain the water and pat dry the peas on a paper towel or kitchen towel to remove any excess water.

TIP 1: Make sure that there is no excess moisture in the peas before adding it to the hot oil.
Otherwise, the oil would splutter all over and might burn your skin.

Take a deep-frying pan and add some oil in it. Switch ON the flame and allow the oil to heat.
When the oil is hot, add the peas into it. Gradually, reduce the flame. Stir occasionally for even
frying. After 2 to 3 minutes bubbles would reduce, and the fried peas slowly starts to sizzle and float up.

TIP 2: Always add peas into the deep fry strainer. Then, slowly immerse the strainer into the hot oil to prevent any oil from spluttering. This method also eases our task while dishing out the fried peas.

TIP 3: Always use low to medium heat while deep frying. Otherwise, the peas would splutter spilling the oil all over.

TIP 4: If the peas are fried for less time, they are soft and tastier. This is ideal for kids and senior citizens consumption.

TIP 5: If the peas are fried for longer time, they get crispier. Depending on your preference adjust the frying time.

When the fried peas float up, it means that they are ready. Dish them out into a clean and dry
container or place them over a tissue paper to remove any excess oil.

TIP 6: Frying the peas twice in batches just like the way we fry chilli bajjis makes them crispier too.

Follow the same process until all the soaked peas are fried. Switch OFF the flame. Allow the
peas to cool down under room temperature for about 5 minutes. Now, sprinkle some red chilli
powder, salt, chaat masala and hing over it. Toss them well so that the fried peas are coated evenly.

That’s it. Crispy and Crunchy fried peas are ready. Once they completely cool down, you may store them in an airtight container for later consumption.

TIP 7: Adding the spices and tossing the fried peas when they are still hot, helps the spices to stick to the peas making them spicy and flavourful.

This recipe is mostly prepared to munch as light snacks along with evening tea or as an
accompaniment with hot drinks. They are eaten as is, mixed with Avalakki/Fried Poha mixture,
Chivda, Sev or other mixtures to enhance the flavour of the respective snacks.

My kids “LOVE” their crunchy texture and spicy flavour. We prefer to carry them whenever we
head out for trekking in the wild. You will most commonly find these fried peas being sold by the street vendors along the beach side, tourist spots or near parks. It’s also served in airplanes as light inflight snacks. Please do try this recipe and let me know your comments. Happy munching!

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