This monsoon season, you owe it to yourself to try these eight delectable green pea dishes.

Crunchy, flavorful, and nutritious—the ideal after-school snack. Boiling peas, ginger, garlic, green chili, salt, and a finely crushed paste of lemon are among the components that are packed into semolina dough. Pat the mixture into tikki shapes and cook in hot oil until golden and crisp.

This recipe is great for oil-free cooking. This fiber-rich dhokla recipe uses besan, water, baking soda, sugar, salt, green pea puree, lemon juice, and ginger-green chilli paste. Steam your dhoklas as usual, then temper them with curry leaves, mustard seeds, asafoetida, and green chilies. Enjoy!

For a warming meal, peas paratha is light and healthy. Crush steaming peas with coconut, ginger paste, turmeric, coriander, red chilli, garam masala, cumin, lemon juice, and salt. Knead this into wheat flour like dough. Heat ghee in a non-stick pan and place the round paratha disk. Put green chutney and raita.

After being prepared with a variety of spices, minced beef is blended with peas and then boiled. The recipe for matar keema is a delicious side dish that you will enjoy eating with garlic naan or butter. Having this dish at any party will make it more intriguing.

A classic Italian snack that pairs nicely with a wide variety of drinks is Cheesy Pea Crostini, a dish that combines sliced bread, peas, fresh cream, and cheese. For a late-night snack or to include in a party menu, this dish should be on your stovetop.

Add oil, fennel seeds, and curry leaves to green peas, onions, and a mix of Indian spices. Add onions, tomatoes, green chilies, turmeric, coriander, red chilli, and water when they sputter. Add green peas and salt. Mix the meal well. Lunch or supper with tawa roti is wonderful. This light, easy-to-digest dish uses a lot of fennel seeds.

Warm yourself with Green Pea Soup on cold winter nights or rainy days. This healthful green pea soup is simple to make. Simply sauté garlic and onions until tender and golden. Grind the mixture with boiling peas. Again heat this mixture in the pan and add milk, mint leaves, and salt. Cook and serve.

Pea pulao is traditional and delicious. At a family gathering, serve this intriguing recipe with spicy side dishes or curries! Use cinnamon, cardamom, and cloves to pressurize cashew ghee. Onions, green chilies, ginger-garlic paste, and raw scent finish cooking. Add basmati rice. Water, two cups. Combine green peas, salt, and turmeric. 2 whistle pressure-fried cashews. Give heat.

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