Indian-Style Split Pea Fritters
- Total Time
- 3 to 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup yellow or green split peas, washed and picked over
- Peanut or other oil as needed
- 1jalapeño or other hot fresh or dried chili, stemmed, seeded and minced, or to taste
- 1half-inch piece ginger, peeled and roughly chopped
- 1clove garlic, peeled and roughly chopped
- ½cup onion, peeled and roughly chopped
- ½cup cilantro (some stems are O.K.)
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- ½teaspoon ground fenugreek
- Salt
- freshly ground black pepper to taste
- 1 to 2tablespoons flour, if necessary
- Lime wedges
Nutritional analysis per serving (6 servings)
141 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 9 grams protein; 146 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For at least 3 hours, soak the split peas in water to cover. Drain but leave them wet. Place oil, to a depth of at least 3 inches, in a wok or large, deep saucepan. Turn heat to medium-high. Let it heat while you prepare fritters; it should reach a temperature of 365 to 375 degrees.
- Step 2
Place the drained peas in the container of a food processor with chili, ginger, garlic, onion, cilantro, coriander, cumin, fenugreek, salt and pepper. Process until mixture is a coarse purée — not perfectly smooth, but with no whole peas remaining. Add a couple of tablespoons of water if necessary to help the machine with its work. The mixture should be fairly loose; add a little water if it is quite thick, or a tablespoon or two of flour if it is soupy. Taste and adjust seasoning if necessary.
- Step 3
Drop the mixture by the heaping tablespoon into the oil; do not crowd. Cook until lightly browned and crisp, turning if necessary; total cooking time will be about 3 to 4 minutes. Drain on paper towels. Serve hot or at room temperature, with lime wedges.
Private Notes
Comments
Fabulous! I could have eaten enough for six people:-(. I confess that with a nod to Martha Rose Shulman, I substituted ½ cup quinoa and ½ cup red lentils for half of the dried peas, just for more protein -- but I think you could use masur dal or chana dal or almost anything else and it would still taste wonderful. I also pressure-cooked the dried peas, etc. for 10 minutes insteasd of soaking them for 3 hours.
I keep curry leaves in my fridge, but even without them this would be delicious!
I made a half-batch (came out to nine fritters), adding in two tablespoons of chickpea flour to get the right consistency, and pan-fried them. Ate three for breakfast with some plain Greek yogurt seasoned with a pinch each of salt, sugar and cayenne pepper, along with the juice of half a lime. Very, very tasty. Like a delightful cross between falafel and dosa. Now I'm wondering what other types of beans I can give the fritter treatment to...
Satisfied my pub food craving and surprisingly delicious. I’m glad I found this fritter recipe rather than these fritters at a restaurant near my house because I’d go buy them too frequently. Fritters were fast and simple to make and super inexpensive. I soaked the peas for three days because I forgot about them in the fridge, and they started to sprout which is kind of fun and easier to digest. Dipped in yogurt mixed with schizwan marinade sauce and bit of mayo.
Followed the recipe exactly and the results were magical The amount of salt was not specified -- 1/2 t resulted in undersalted fritters but no one noticed underneath a bed of roasted eggplant, tahini sauce, Israeli salad, and pickled peppers
I made a half-batch (came out to nine fritters), adding in two tablespoons of chickpea flour to get the right consistency, and pan-fried them. Ate three for breakfast with some plain Greek yogurt seasoned with a pinch each of salt, sugar and cayenne pepper, along with the juice of half a lime. Very, very tasty. Like a delightful cross between falafel and dosa. Now I'm wondering what other types of beans I can give the fritter treatment to...
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