This Indian style Black Eyed Peas Salad is the perfect light side dish that takes less than 10 minutes to put together. Cooked black eyed peas are tossed with tomatoes, cucumbers and red onion. The salad is dressed with tangy lemon juice and chaat masala.
Note – This recipe has been updated from the archives – first published 10 November 2013. I’ve added new images and content.
Think of black eyed peas salad as the sister of kala chana chaat . It’s got the earthiness from the beans but pops of flavour from the fresh vegetables and herbs. It’s a step up from Indian kachumber or shirazi salad .
It perfectly compliments Indian meals or can even be eaten on its own for a light lunch or snack.
I often make a batch and eat it with my meals for the next 2-3 days. It keeps well in the fridge making it handy for meal prepping. We love!
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Black eyed peas – I like to buy these dried and cook them in the Instant Pot. I prefer cooking the black eyed peas until just tender. This gives the salad bite and texture rather than soft and mushy. Tinned beans would work too.
Vegetables – cucumber, fresh tomatoes, red onion and green chillies. This combination provides the perfect balance of textures and fresh flavour.
Spices – red chillies, cumin coriander powder and garam masala and chaat masala. If you want to keep the salad more simple, I recommend using just the chaat masala alone.
Lemon juice – freshly squeezed or bottled. If I’ve run out, I use amchoor powder instead.
Herbs – coriander and mint finely chopped.
How to make it
Step 1: Soak the black eyed peas
Start by cleaning and washing the raw black eyed peas thoroughly. Soak them in plenty of warm water for 1-2 hours.
Tip: Soaking helps the peas cook evenly and reduces overall cooking time, while keeping their shape intact.
Step 2: Cook until just tender
Drain the soaked peas and cook them in fresh, lightly salted water until they are soft but still hold their shape. Alternatively, use a pressure cooker – I use the Instant Pot on HIGH pressure for 6 minutes.
Tip: Avoid overcooking — the peas should be tender, not mushy, as this salad relies on texture.
Step 3: Drain and cool
Once cooked, drain the black eyed peas well and set them aside to cool slightly.
Tip: Letting the peas cool prevents the vegetables from wilting and keeps the salad fresh and crisp.
Step 4: Prepare the vegetables
Finely chop the red onion, green chilli, coriander, and mint. Cube the cucumber and chop the tomatoes.
Tip: Keeping the vegetables evenly sized helps the salad look balanced and makes every bite flavourful.
Step 5: Combine everything
Add the cooled black eyed peas to a large mixing bowl along with the chopped vegetables and herbs. Toss gently to combine.
Step 6: Season the salad
Sprinkle in salt, red chilli powder, garam masala, dhana jeera powder, and chaat masala (if using). Add the lemon juice and toss again until well coated.
Tip: Add lemon juice gradually and taste as you go to keep the flavours bright but balanced.
Step 7: Serve
Serve the salad immediately on its own or as a refreshing side dish.
Tip: This salad tastes best fresh, but you can refrigerate it for 2-3 days and add lemon juice just before serving for maximum freshness.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Indian Black Eyed Peas Salad
Equipment
- Pressure cooker Or Instant Pot
Ingredients
- ½ cup black eyed peas raw
- ¼ cup red onion finely chopped
- ½ cup cucumber cubed
- ½ cup tomatoes chopped
- 1 tablespoon green chilli finely chopped
- 1 tablespoon lemon juice
- ½ teaspoon red chilli powder
- ¼ teaspoon garam masala
- ½ teaspoon dhana jeera powder cumin and coriander powder
- ½ teaspoon chaat masala optional
- salt to taste
- ¼ cup fresh coriander and mint finely chopped
Instructions
- Clean, wash and soak ½ cup black eyed peas for about 1 hour in warm water.
- Cook soaked black eyed peas in a pressure cooker or Instant pot in clean water until well done, but not mushy. I did 6 minutes in the Instant Pot.
- Drain the water and set peas aside and allow to cool.
- Add ¼ cup red onion , ½ cup cucumber , ½ cup tomatoes and boiled black eyed peas in a mixing bowl. Then add 1 tablespoon green chilli , 1 tablespoon lemon juice , ½ teaspoon red chilli powder , ¼ teaspoon garam masala , ½ teaspoon dhana jeera powder , ½ teaspoon chaat masala and salt to taste and toss well.
- Sprinkle ¼ cup fresh coriander and mint . Serve on it’s own or as side dish.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Indian Black Eyed Peas Salad
Equipment
- Pressure cooker Or Instant Pot
Ingredients
- ½ cup black eyed peas raw
- ¼ cup red onion finely chopped
- ½ cup cucumber cubed
- ½ cup tomatoes chopped
- 1 tablespoon green chilli finely chopped
- 1 tablespoon lemon juice
- ½ teaspoon red chilli powder
- ¼ teaspoon garam masala
- ½ teaspoon dhana jeera powder cumin and coriander powder
- ½ teaspoon chaat masala optional
- salt to taste
- ¼ cup fresh coriander and mint finely chopped
Instructions
- Clean, wash and soak ½ cup black eyed peas for about 1 hour in warm water.
- Cook soaked black eyed peas in a pressure cooker or Instant pot in clean water until well done, but not mushy. I did 6 minutes in the Instant Pot.
- Drain the water and set peas aside and allow to cool.
- Add ¼ cup red onion , ½ cup cucumber , ½ cup tomatoes and boiled black eyed peas in a mixing bowl. Then add 1 tablespoon green chilli , 1 tablespoon lemon juice , ½ teaspoon red chilli powder , ¼ teaspoon garam masala , ½ teaspoon dhana jeera powder , ½ teaspoon chaat masala and salt to taste and toss well.
- Sprinkle ¼ cup fresh coriander and mint . Serve on it’s own or as side dish.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Here are my stuffed bajra rotla, made with a warming methi and green garlic stuffing. I share plenty of tips on how I make perfect bharela rotla without any cracks. It’s a comforting winter recipe that celebrates seasonal vegetables.
Note – This recipe has been updated from the archives – first published on 25th of August 2013. I’ve added new images and helpful content.
Bajri na rotla are a winter staple in our household, especially once the weather turns cold. My mum makes them often along with comforting ringan bateta nu shaak or rustic and smoky baingan bharta . On some days she pairs them with Dahi waro oro as a part of kathiyawadi meal, while spring onion kadhi is a favourite during winter months.
This time, we had some leftover green garlic from making surti undhiyu , and she decided to turn them into bharela rotla.
These stuffed rotla — bharela meaning filled in Gujarati — are made by sautéing green garlic, spring onions, and methi in ghee (or oil), then sealing the mixture inside bajra dough. The flavours are rustic yet homely, and the filling keeps the rotla soft and satisfying. Needless to say, the whole family requested that these become a regular feature every winter!
I love bharela rotla for lunch with Gujarati lasan ni chutney and plain yogurt but I think chundo or apple murrabo would work too. For dinner, add to a Gujarati thali with khichdi and Gujarati kadhi .
I’ve included all the essential techniques I learned from my mum, so you can make bharela rotla the way they’re traditionally prepared in Gujarat, with confidence.
How to make it step by step
Filling
Heat oil or ghee in a pan. Use as little oil as possible to keep the stuffing dry.
Add cumin seeds and allow to sizzle. Once sizzling, add hing and the white parts of the spring onion and green garlic.
Saute and keep stirring continuously to prevent the mixture burning, however keep the flame on medium heat. This is especially important as we have used less oil.
Add ginger and chillies, then chopped methi, spinach, green parts of spring onion and green garlic and coriander. Add a pinch of turmeric and ground cumin and coriander. Cook until the methi mixture dries out a little.
Transfer the mixture into another bowl, allow to cool to room temperature. Only add salt once the mixture is cooled down.
Tip – if using frozen green garlic thaw before adding it.
Rotla
Place the bajri flour in a wide bowl and add salt. Gradually add hot water and bring the dough together using your fingers.
Divide the dough into equal portions and roll each into a smooth ball. Keep them covered with a damp cloth to prevent drying out. Bajri dough dries quickly, so only work with one portion at a time.
Once the dough comes together, knead it gently while it’s still warm, using the heel of your hand approximately 3 minutes. Kneading warm helps prevent large cracking and makes rolling much easier later.
Take one dough ball and gently flatten it in your palm to form a thick disc. Place a spoonful of the prepared stuffing in the centre.
Tip: Don’t overfill — too much stuffing can cause the rotla to tear while shaping.
Carefully bring the edges of the dough up and over the filling, pinching to seal and enclosing the stuffing completely.
Tip : If cracks appear, lightly dampen your fingers and smooth them out.
Add salt and mix to the cold stuffing
Lightly dust the sealed dough ball with bajri flour and very gently flatten it using your palms or a rolling pin.
Tip: Press from the centre outwards, rotating as you go, to avoid breaking the edges.
Continue rolling gently until you have a thick, even rotla.
Tip: Bharela rotla are traditionally thicker than regular rotla — avoid rolling them too thin.
Heat a heavy tava over medium-high heat for a couple of minutes. Place the rolled rotla onto the hot surface and let it cook until bubbles appear on the surface. Flip and cook the other side until brown spots form.
Tip: Resist pressing too hard — gentle pressure is enough to help it cook evenly.
Remove from the tava and serve hot. If desired, brush lightly with ghee before serving.
Tip: Bharela rotla are best enjoyed straight off the tava, while they’re soft.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Stuffed Bajra Roti (Bharela Rotla)
Ingredients
Methi Stuffing
- 1 cup methi fresh (chopped)
- 1 cup spinach palak (chopped)
- ¼ cup coriander
- 1 cup spring onion chopped
- ½ cup green garlic lilu lasan (I’ve used frozen)
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander and cumin dhana jeeru
- 3 tablespoon ginger-green chillies minced
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- salt to taste
Rotla
- 3 cup pearl millet flour bajra flour/atta
- pinch salt
- 1 ¼ cup warm water
Topping
- ghee or oil
Instructions
Stuffing
- In a pan heat 1 tablespoon oil on medium heat, add 1 teaspoon cumin seeds and when sizzle add ½ teaspoon hing .
- Then add 1 cup spring onion , mix well, add ½ cup green garlic (if using frozen, first thaw before adding) and stir fry for a couple of minutes. Now, add 3 tablespoon ginger-green chillies and cook a further minute or so.
- Add 1 cup methi , 1 cup spinach and ¼ cup coriander and cook on medium to high heat until wilted.
- Sprinkle ½ teaspoon turmeric powder and 1 teaspoon ground coriander and cumin , stir fry the mixture until there is no moisture left in the filling.
- Remove from the pan into a bowl, allow to cool then add salt to taste and mix.
Rotla Dough
- In a big wide plate 3 cup pearl millet flour and pinch salt , mix well. Then add 1 ¼ cup warm water gradually and bring the flour together with your fingers.
- Use heel of your hand and knead the dough for at least 3 minutes, to make the dough shiny and soft.
- Divide the dough into 3 equal portions, and make round balls. Take one ball and keep other two covered with clean kitchen towel.
- Take one dough ball and gently flatten it in your palm to form a thick disc. Place a spoonful of the prepared methi stuffing in the centre.
- Carefully bring the edges of the dough up and over the filling, pinching to seal and enclosing the stuffing completely.
- Lightly dust the sealed dough ball with bajri flour and very gently flatten it using your palms or a rolling pin. Continue rolling gently until you have thick, even rotla.
- Heat a heavy tava over medium-high heat for a couple of minutes. Place the rolled rotla onto the hot surface and let it cook until bubbles appear on the surface. Flip and cook the other side until brown spots form. We have shallow fried rotla with ghee on the griddle.
- Remove from the tava and serve hot. If desired, brush lightly with ghee before serving.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
