Green pea kebabs


Preparation info

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Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Only fresh peas are used in India for making these delectable kebabs, Hare Mattar Ke Kabab, but this recipe uses frozen ones for convenience. These are cooked and lightly crushed, and boiled and mashed potatoes are added for binding. The spicing is simple, delicious and quite fragrant.


  • 350 g/12 oz frozen garden peas
  • 175 g/6 oz boiled potatoes, mashed
  • 5 ml/1 tsp coriander seeds
  • 5 ml/1 tsp cumin seeds
  • 30 ml/2 tbsp ghee or unsalted butter
  • 1 large onion, finely chopped
  • 2–3 fresh red chillies, finely chopped
  • 10 ml/2 tsp garlic purée
  • 2.5 ml/½ tsp garam masala
  • 5 ml/1 tsp salt, or to taste
  • 65 g/ oz/1 cup soft fresh breadcrumbs
  • 45 ml/3 tbsp plain (all-purpose) flour
  • 1 egg, beaten
  • sunflower oil, for shallow-frying
  • Roasted Tomato Chutney, to serve


  1. Cook the peas in a pan of boiling water for about 5 minutes, until tender, then drain, transfer to a bowl and mash with a fork.

  2. Add the mashed potatoes, stir well to combine and set aside.

  3. Dry-roast the coriander and cumin seeds in a small pan over a medium heat for about 1 minute, until they release their aroma. Allow to cool, then crush them in a mortar and pestle or place them in a plastic bag and crush them with a rolling pin. Add to the potato mixture and stir to combine.

  4. Melt the ghee or butter in a pan and add the onion and chillies. Cook for 6 minutes, until softened, then add the garlic.

  5. Cook for about 1 minute, then add the garam masala. Remove from the heat and add to the potato/pea mixture along with the salt, breadcrumbs, flour and egg. Stir to combine. Cover and chill for 30 minutes.

  6. Divide the mixture into 12 equal portions and flatten them to form round cakes.

  7. Heat the oil in a frying pan and fry the kebabs in batches for about 3–4 minutes on each side, until browned all over. Serve with Roasted Tomato Chutney.

Per portion Energy 128kcal/535kJ; Protein 4g; Carbohydrate 12g, of which sugars 2g; Fat 8g, of which saturates 2g; Cholesterol 25mg; Calcium 31mg; Fibre 2.7g; Sodium 225mg.