For 4 Person(s)

Peas bhaji (pattal bhaji or Tonak)

  • 1 cup dried yellow peas/vatana
  • 1/2 cup onion
  • 3/4 cup coconut (preferably dry coconut)
  • 1 tsp garam masala
  • 1/2 tsp chili powder
  • 1/4 tsp tamarind extract or 1-2 pieces of tamarind
  • oil
  • salt


Soak pulses in water (If you are using yellow/green peas, soak it overnight).

Pressure cook until they are soft.

Heat a little oil and fry 1/4 cup onion. When the onion turns brownish, add coconut and fry till coconut also turns brownish. Grind it with the tamarind.

Heat a little oil and fry onions. Add chili powder, garam masala, the paste (see above), the cooked pulses and salt. Cook for 7-8 minutes. Make sure the bhaji should be watery (pattal).

Serve with pav or chapathi.