13 December 2012,01:36 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Grease the baking tins. Pour water into the base of a double steamer. Cover and bring to a boil.
  • Bend the peas, lemon juice, oil, ginger and chillies to a smooth paste with half a cup of water. Stir in the gram flour and salt. Adjust the seasoning.
  • Stir in the baking powder and bicarbonate of soda and divide between the greased tins.
  • Place them in the steamer, cover and steam on a moderate to high heat until the knife inserted into the centre comes out clean.
  • Remove from the steamer and leave to cool for about 10 minutes, turn the pea cakes out on to a plate.
  • Heat the oil in a small pan and add the mustard seeds. When popping, add the sesame seeds and when they start to colour, add the curry leaves.
  • Stir for few seconds and spoon evenly over the cakes. Cut the cakes into wedges. Serve hot.


Pea Cakes

  • 150 grams frozen peas, defrosted
  • 75 ml lemon juice
  • 50 ml Cooking oil
  • 1 tablespoon fresh root ginger, peeled, roughly quartered
  • 4 green chillies, stalk removed
  • 150 grams gram flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Salt, to taste


  • 2 tablespoon Cooking oil
  • 1 teaspoon mustard seeds
  • 2 teaspoon sesame seeds
  • 10 - 12 fresh curry leaves

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