- 20
Ingredients
- 1 c. dried yellow split peas
- 1 medium-sized onion, cut into thin slices, 1/2 c.
- 1/4 c. chopped fresh coriander
- 1 fresh semihot green chili, chopped
- 1/2 t. ground cumin seed
- 1/2 t. salt
- 1 T. toasted chickpea flour (besan)
- 1/2 t. ground turmeric
- 1/4 c. water
- oil for deep-frying
Preparation
Step 1
1. Cover the peas with water and soak overnight.
2. Next day, drain and process to a coarse consistency.
3. Mix the peas with onion, coriander, chili, cumin seed, salt, chickpea flour and turmeric. Add the 1/4 c. water, mix well, and set aside for 1 hour.
4. Heat the oil in a wok or skillet. Prepare a ball with 1 heaping teaspoon of the pea mixture. Slightly flatten if and brown in the oil over moderate heat for about 2 minutes. Drain on paper towels.
5. Serve warm as an appetizer with drinks or a snack with tea and coffee.
Toasted Chickpea Flour (Besan/gram):
1. Put the chickpea in a dry skillet (a pan with nonstick lining works well) and stir continuously over moderately low heat until the flour turns a light tan or coffee color. Do not scorch.
2. Cool. Store in jar with a tight cover on the kitchen shelf.