Peas Flour

PEAS FLOUR

We give Peas Flour which is one of the popular flours used in Kitchen. We manufacture and supply refined and freshly grounded Peas Flour. The peas that we offer is extensively used in different kinds of cuisine. These peas are well-reckoned for their high Nutritional Value, Purity and Enticing aroma.

PURPOSE : Peas benefit your immune system with antioxidant vitamins, especially if you eat them raw. A cup of raw peas has 58 milligrams of vitamin C, providing 65 percent of the daily requirement for men and 77 percent for women. The same amount of cooked peas has 23 milligrams of vitamin C. Peas are also rich in B-vitamins.

Available Packing

20 Kg	BULK PACK
50 Kg	BULK PACK
80 Kg	GUNNY BAG

BAGS	PACKETS
10 Kg	500 gms x 20 units
20 Kg	500 gmsx 40 units

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Mixture

Bajji

Mixture

Bombay Mixture

A treat for the sweet tooth, the Oats and Mixed Nuts Ladoo is made with a nutritious combination of oats, jaggery and nuts. This easy to make snack is best had fresh, or it might turn a bit dry. Whenever you wish to cook some Healthy Snacks or some Sweet Treats for your kids, Oats and Mixed Nuts Ladoo is the perfect choice. Ladoo (Boondi ke Laddu) is a very famous Indian dessert, usually made during festive times like Diwali or at Indian weddings. A sweet treat with cashews, raisins, saffron and the light flavor of cardamom.

Ingredients

P.J.T Peas flour as required
¼ cup peanuts.
25 cashews.
¼ cup roasted chana dal

¼ cup poha (flattened rice or parched rice)
12 to 15 curry leaves (kadi patta)
⅛ teaspoon asafoetida (hing) or about 2 pinches.
½ teaspoon red chilli powder.

Preparation

Put peanuts to the hot oil; Fry till the skin turns to light golden brown.
Don’t over-fry it. Drain using a slotted spoon and set aside.
Put channa dal/kadala parippu to the hot oil; Fry until it fetches a light golden color.
Drain using a slotted spoon and set aside.
Add curry leaves to the oil and fry till crispy. Drain using a slotted spoon and keep aside.
Add the prepared sev, boondi, fried peanuts, fried channa dal, fried curry leaves, red chilli powder, asafoetida, salt(if required) and combine well.
Allow to cool completely and store it in an airtight container.

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Bajji

Chilli Bajji

Milagai bajji is a very popular street snack in India. There are many fans for this milagai bajji, hence wanted to do a separate post for this. You can make this with or without stuffing. I have tried both versions and both tastes great.

Ingredients

Ooty bajji chilli (light green in colour and big) – 4
Besan/ P.J.T Peas flour– 1/2 cup
Rice flour – 1/4 cup
Corn flour (optional) – 1 tsp
Cooking soda (sodium bi carb) – 3 pinches
Asafoetida – 1/8 tsp

Ajwain(omam) or jeera – 1 tsp
Red chilli powder – 1/2 tsp
Salt & water – As required
Hot oil (optional) – 1 tblsp
Oil – for deep frying

Preparation

Wash the chillies and pat dry with clean kitchen towels. Slit them each lengthwise with a pairing knife (small knife), without completely split them into two.
Carefully remove the seeds inside completely with the help of the knife. Just scrap away the seeds with the knife.
In a mixing bowl, mix gram flour, rice flour, red chilli powder, sodium bi carb, asafoetida, salt, corn flour and hot oil if using, ajwain or jeera.
Add water little by little and mix well with a whisk and make a thick batter.
The batter should easily coat the chillies, not too thick.
Mean while, heat enough oil to fry the bajjis in a kadai. Dip one by one the chillies and drop carefully in to hot oil.
Cook both sides for 2 minutes a side or until golden brown and crisp. Once done, drain in paper towels.

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