Ingredients:

1 cup              Dried yellow split peas (Kalar Pare) (Garam Dhal)

1                    Medium-size onion, sliced

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.

1/4 cup           Water

     Oil for deep-frying

Method:

Cover the peas with water & soak overnight.

 

Next day, drain and process to a coarse consistency.

 

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.

 

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. Drain on paper towels.

These fritters can be served warm with an Asian style salad or cold with a spicy salsa as an apetiser.