Monday 10 March 2014

Matar ke Chilke ki Subzi aur Pakode-Grandma recipe

Matar ke chilke ki subzi
Matar ke chilke ke pakode
I have beautiful memories of my Grandmother, who we fondly called 'Beji', warming herself in the winter sun while her fingers working non-stop on one thing or the other. Either it was peeling loads of carrot to make her lipsmacking Gajar ka halwa or my favourite Gajar ki kheer, or peeling loads of peas which were used with all sorts of vegetables. She had some amazing recipes under her sleeves which she would love to rustle up for her family. And her mantra was no wastage. Almost everything that could be cooked was put to use. She would walk herself to the market and get vegetables and fruits picking the best with her experienced eyes. Every month, I remember, she would hand wash the wheat grains, cleaning them to be ground to flour for everyday use. I remember she would keep telling us, spend as much as you want when the thing is really important and save as much as you can when that thing is not very significant. Penny by penny, she saved to run her family and tend to it very lovingly. 
It has been about 10 years she left us for her heavenly abode but I still miss her. Miss her warmth, her love, her wise words, her sweet chatter and her amazing recipes. Time heals the pain of losing her but I think of her every now and then and wish I could have spent more time with her. She lives today through her recipes that I keep attempting which are far from mimicking that same flavour and taste. I am sure it was that extra dollop of love that went in each dish which made it so special.
Today I am sharing my Beji's special Matar ke chilke which she would use to make a subji and even make Pakode out of it every winter. 

How to peel the chilke:

Take out the peas from the pods and open it. Break a little tip from the top and pull it down. You will see a thin peel coming off. Try and bring it all the way down. If it breaks in the middle, try peeling from the other end. Throw the thin peels and save the chilke for use.

Chilke ki subzi 

Ingredients : For 2 servings
  • 20 pieces of peas chilka
  • 1 large potato, peeled and cut in bite size
  • 1 medium sized onion, chopped
  • 2-3 garlic pods, chopped
  • 1 mediom sized tomato, chopped
  • 1 green chilly, chopped
  • salt to taste
  • 1/8 tsp turmeric powder
  • 2 tbsp vegetable oil
Wash and pat dry matar ke chilke.
Chop them roughly in 1" pieces.

Heat vegetable oil in a deep pan/kadai and add the chopped onions. As they start changing colour add the chopped garlic and green chilly and cook for a minute.
Add chopped tomatoes and cook for 2 minutes. 
As you see the oil separating from the masala, add turmeric powder and salt and stir well.
Add the potatoes and cook for 2-3 minutes.
Add a little water for the potatoes to cook. Cover and cook for another 2 minutes. 
When the potatoes are half done, add the chopped matar ke chilke. 
Cook for about 5 minutes or till well cooked.
Serve with roti or rice and dal.

Chilke ke Pakode

Ingredients : For 2 servings
  • 10-15 Matar ke chilke
  • 1 tbsp besan/chickpea flour
  • 1 tbsp chawal ka atta/rice flour
  • salt to taste
  • 1/4 tsp red chilli powder
  • a pinch of turmeric powder
  • oil for frying
Wash and pat dry matar ke chilke.
Cut them in 1 1/2" pieces.
Take besan and chawal ka atta in a bowl. Add salt, turmeric powder and red chilli powder. Mix well.
Add water, little by little to get a dropping consistency of the batter. It should not be too thick or thin. 
Heat oil in a deep pan/kadai.
Drop the batter laden chilke in the hot oil. 
Cook till they get a light brown colour and drain on an absorbent paper.
Serve these crispy yummies with imli/tamarind chutney.

Matar chilka chaat
I experimented with the crispy pakodas and added them to my chaat along with chopped onions, chopped coriander, imli/tamarind chutney, dollops of curd and bhujia sprinkled on top. It was truly amazing.

Happy Chilka experimenting


  1. Hi Amrita, Your write up about your grandma remimded me of my dadi. Yes, our ancestors knew the value of frugal living, sustainbility and using everything completely and sensibly. Mattar ke chilke ki subzi was regular in our home also then...though we used to fail to understand how can you eat the skin that is meant to to be thrown? Time has made us wiser.....really miss that warmth and love.
    Your blogpost has pulled my heartstrings.....made me time when we buy peas, this is definitely going to be tried out. Yes, pakoras are new to me. Seems a great idea. Lovely pictures Amrita! Thanks for the lovely blog post.

    1. Hi Namita. Happy to rekindle your sweet memories. I love to keep her memories alive by trying to replicate her recipes.

  2. Recipes handed down from our families will always be classic. Its a beautiful dish Amrita. I go nut sometimes on what to cook on our Sat meatless days. I shall try this out for the awesomeness.

    1. Rightly said Nava-K. Family recipes are such treasures. Hope it works out well for your meatless Sat :)

  3. Replies
    1. Try it sometime Veena, it is a winter must at our home.

  4. Never knew that we can make this delcious subzi with peas pods, seriously this recipe rocks.

  5. U have forget 1 think to make sabji of matar me chilke is me MATLAB Jo matar me dhaage late note usko nikaalna or plastic jesi Jo cheek uspe hoti hai WO bhi kyonki WO khai ni jaati isliye merit grandma usko nikal fek deti hai

    1. Hello unknown, thank you for sharing your thought on it. I have actually shared the method of peeling the peas with pictures.

    2. Hello unknown, thank you for sharing your thought on it. I have actually shared the method of peeling the peas with pictures.

  6. Nice recipe going to try tomorrow...

    1. Glad you liked the recipe. Do try and let me know. Will appreciate a feedback.

    2. Glad you liked the recipe. Do try and let me know. Will appreciate a feedback.



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