There is this wonderful group over on Facebook called Food bloggers Recipe swap and Social Media. Just as the name implies,it’s a recipe swap group. In this group, each month we are assigned a blog and we have to cook and blog a dish from that assigned blog. I was assigned to blog from My Spice Kitchen. Super wonderful blog with great and delicious recipes
I choose this split pea fritter as it reminded me of one of our east indian street food from Trinidad and Tobago called kachourie / kachorie , which is made with both split pea and channa and most of the other ingredients.
Yellow Split Pea Fritters
- 1 cup Yellow Split Peas soaked overnight or for 8 hours
- 1 habanero pepper
- 3 tbsp. water for grinding the peas.
- 1 medium onion chopped
- Nice big Handful fresh Coriander Leaves chopped I used chadonbeni
- ¼ tsp. turmeric powder i used a tad bit more
- 1 tsp. salt
- Oil for deep frying
- 4 cloves garlic
- Wash and soak yellow split peas overnight or up to 7-8 hours.
- Transfer the dal to colander and drain the water. Take ½ of the peas in a food processor along with the chopped onion and coarsely pulse it. Put in a bowl and set aside.
- Add the remaining split peas into the food processor bowl, along with habanero pepper and garlic, process until smooth. Add some water if required. I added 3 tbsp. of water.
- Transfer ground paste to the bowl of coarsely pulsed peas, add chopped, chadonbeni or cilantro and salt, mix everything together.
- Heat oil in a pan to deep fry the fritters.
- Using a tablespoon scoop out some mixture. Using another spoon shape the mixture to an oval or somewhat round shape.
- Drop in hot oil and fry for 2-4 minutes on medium flame until golden brown.
- Remove from a oil with a slotted spoon and drain on paper towels.
- Serve with either Tamarind sauce or mango chutney