• Wash and soak the black-eyed peas overnight or up to 6 hours.

Making the Garelu batter

• The skin of black-eyed peas start to float on top, drain the water and discard the skin from soaked black-eyed peas.

Age-old method

• In a mortar-pestle add in chopped green chilies, chopped ginger, coriander seeds, cumin seeds, chopped cilantro(leaves+stalks) and again pound until everything is well combined.
• Now add soaked black-eyed peas and pound them by hand until they are coarsely ground.
• Add some salt to taste and again pound until everything is well combined.

Using a blender

• In a blender jar add soaked black-eyed peas, chopped ginger, chopped green chilies, coriander seeds, cumin seeds, salt to taste and without adding any water blend these to a coarse paste.

Mixing remaining ingredients

• Now take the coarsely ground black-eyed peas mixture in to a mixing bowl, add finely chopped onion, finely chopped spring onion, chopped mint leaves and give it a good mix.
• Taste and adjust the seasoning to your taste preference.

Shaping and frying garelu

• Heat a wok/kadai, add oil enough for deep-frying.
• Keep a small bowl filled with water on the side.
• Now dip your fingers in the bowl of water, grease your palm with water and take a handful of batter at a time.
• Roll the batter and shape them into donut or wada and make a hole in the center.
• Now gently slide the shaped gare into hot oil, reduce the heat to medium flame and fry until golden brown.
• You can fry 3-4 shaped garelu at a time for even cooking.
• Repeat the process for remaining garelu batter.

It's serving time!!

• If serving for kids, these taste better when served with freshly churned cultured butter or yogurt.
• Serve hot Bebberla garelu with chopped raw onions, salted and fried green chilies.