Comments on: Panko Crusted Pea Fritters with Tamarind Jelly

By: Naomi

Naomi — Fri, 10 May 2013 18:06:34 +0000

This looks wonderful, and I am a huge fan of anything with tamarind. Thank you!

By: Siri Chand

Siri Chand — Tue, 24 Jul 2012 17:32:49 +0000

This looks so absolutely amazing – am looking forward to trying your creative recipes… each one has so much to offer with taste and revamping. I particularly like your vegan section:)

By: Vittoria

Vittoria — Tue, 07 Feb 2012 12:42:25 +0000

wow looks delicious!

By: Sala @ Veggie Belly

Sala @ Veggie Belly — Mon, 16 May 2011 19:18:52 +0000

you could use frozen mixed vegetables, sweet corn, carrots or cauliflower cut into small cubes, or chickpeas.

By: Meghan

Meghan — Mon, 16 May 2011 13:31:54 +0000

I don’t like peas. Is there a substitute I can use for the peas? Everything else sounds great!

By: Sala @ Veggie Belly

Sala @ Veggie Belly — Sun, 08 Aug 2010 23:32:44 +0000

Oh no! I sounds like there was either water in your pan, or the pea potato mixture had too much moistrue. You could wrap the potatoes in paper towel and microwave them, to avoid excess moisture from boiling in water. If you are not too experienced in the kitchen, it may be easier to pan fry the fritters, rather than shallow or deep fry. Using less oil, and frying up a few at a time, will give you more control.

By: Tom Salamoen

Tom Salamoen — Sat, 07 Aug 2010 21:25:31 +0000

Sala: I tried to make these. In addition to making one whale of a mess, spattered oil all over the place, my fritters kept falling apart. I tried to eliminate the water, but same results. I raised the temperature of the oil and while they now stuck together, they burned. Granted I am not an experienced cook, but where did I miss the boat? Any thoughts or helpful hints. What I did produce tasted good – but were pretty ugly and admittedly charred. Feel free to email me if you wish. Thanks you in advance, Tom

By: Anu Menon

Anu Menon — Fri, 16 Jul 2010 07:08:17 +0000

i love the ladles you use… i wanted to say so much more but i’m not supposed to type(carpal tunnel)
im not sppsed to cook either but i love the sound of the tamarind jelly

By: ila

ila — Mon, 18 Jan 2010 10:43:01 +0000

sorry to disagree, but this seems so “off” from the orignal, earthy yet light super tasty tikkis & imli chutney one is used to…. tamarind, jaggery, dates, a pinch of red chilly, rock salt, dry ginger pd & cumin…. yum… your sauce seems to need some help! ditto the light as air tikkis one eats on the roads!

By: Laura

Laura — Mon, 20 Jul 2009 17:22:38 +0000

I bet the flavor of the freshness in this dish is unparalled. Will definitely be trying this one…finally a way to get my toddler son to eat peas!