Peas makes any lunch, dinner or snack-time much more delicious.
In India there is always a wealth of snacks to be had. Like Taruna Deepak's crunchy chaat made with crispy shallow-fried green peas pattices soaked in whisked yoghurt and served with a drizzle of tamarind and green chutney.
Please find the recipe here: Mattar Tikki Chaat
Chef Vinay Kumar puts together a delectable peas risotto that contains a few more interesting vegetables like spinach, potatoes and sweet potatoes.
Please find the recipe her: Green Peas Risotto
The stuffing of Sangita Agrawal's kachoris have garam masala, elaichi, aamchoor, cloves, ginger in addition to peas, lending a unique spicy taste to them. The casing is maida and they pop out of the hot oil, khasta and crisp.
Please find the recipe here: Matar Ki Kachori
While peas are still in season, make up Mayur Sanap's Green Peas Curry which is about fresh, tender green peas, lots of spices and includes a potato for a soft yet 'biteful' experience
Please find the recipe here: Spicy Green Peas Curry
Ever had Mattar Halwa? It gives gajjar, pumpkin and doodhi halwa a good run for its money. Raisins and pistachios up the flavour considerably.
Please find the recipe here: Green Peas Halwa
The versatility of peas is such that it adds great taste in a complex recipe but is just as yummy lightly sauteed with spices, like Bethica Das chooses with a little garlic.
Please find the recipe her: Butter Garlic Green Matar
Amita Manral stuffs her cutlets with peas along with bread crumbs, coconut and mustard.
Please find the recipe here: Green Pea Cutlets
We had to include a second recipe for peas risotto, this time with mushrooms by Nadiya Sarguroh. She also adds cheese and butter for richness.
Please find the recipe here: Creamy Mushroom And Peas Risotto
A pattice, like Sunita Harisinghani's, is a great chai accompaniment that all must try. A hot cup of tea and a crunchy pea-filled cutet to bite into, that has overtones of ginger, chilly and garlic. Bliss!
Please find the recipe here: Alu Matar Pattice
The vibrant colour and creamy richness of Kabita Sahoo's kheer always takes people by surprise, as they rarely expect green peas to be the star ingredient in a dessert. In addition to peas, it has ghee, pistas and bay leaves.
Please find the recipe here: Matar Kheer
Falafels are usually made with chickpeas, but Chef Ritu Dalmia opts for peas along with chickpeas, cinnamon, sesame seeds, parsley, coriander.
Please find the recipe here: Green Pea Falafel Burger
No list of pea delicacies is complete without this Indian special made with copious amounts of malai. Swayampurna Mishra shows you how to make this rich and creamy fenugreek leaves-green peas recipe. She makes use of cashews, fresh methi, kasuri methi (dried fenugreek leaves), paneer and, of course, cream.
Please find the recipe here: Methi Matar Malai
Peas makes for a hearty soup that no one would turn down. This recipe calls for cheese, oats, cream and chicken stock too.
Please find the recipe here: Peas And Capsicum Soup
Mattar Paneer is an all-India fave. Bethica Das offers a Himachali version of it that uses a sprinkling of chickpea flour, dried fenugreek leaves and a dot of ghee.
Please find the recipe here: Matar Paneer Madra
Zelda Pande follows the Bengali style of making Koraishutir Kochuri, spiced with a touch of fennel seeds, but opts to pan-fry them and add mainly aatta (whole wheat flour) and just a tiny bit of maida or all-purpose flour.
Please find the recipe here: Peas Parathas
A variation of both cutlets and kachoris is Maharaj Jodharam Choudhary's rolls in which the coconut-spiked stuffing is rolled up in a maida puri. Have like a snack with chutney.
Please find the recipe here: Mattar Khasta Roll
Mattar or peas is most often associated with pulau in India. Any special meal must have a Mattar Pulau served too. Rachna adds ghee, ginger, mint and cashews too to her recipe.
Please find the recipe here: Mattar Pulau