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  • 240 ml (1 cup) Dried yellow split peas (Kalar Pare) (Garam Dhal)
  • 1 Medium-size onion, sliced
  • 60 ml (1/4 cup) Chopped coriander (Nan Nan Pin)
  • 2 Small green chilies, finely chopped
  • 1/2 tsp Ground cumin seeds
  • 1/2 tsp Salt
  • 1 tbsp Toasted chick-pea flour (Pare Hmont)
  • 1/2 tsp Ground turmeric.
  • 60 ml (1/4 cup) Water
  • Oil for deep-frying

  1. Cover the peas with water & soak overnight.
  2. Next day, drain and process to a coarse consistency.
  3. Mix the peas with onion, coriander, chili, cumin seeds, salt, chick-pea flour, and turmeric. Add the water, mix well, and set aside for 1 hour.
  4. Heat the oil in a wok. Prepare a ball with 1 tsp. of the pea mixture. Slightly flatten it and brown in the oil over moderate heat for about 2 minutes.
  5. Drain on paper towels.
  6. These fritters can be served warm with an Asian style salad or cold with a spicy salsa as an appetiser.