These little crispy fritters are like the Indian equivalent of felafel.They are named parippuvada, and are apparently a childhood favorite, just like our felafels.
Similarly, they are made with a soaked then drained pulse (in this case yellow split peas instead of chickpeas), and are processed into a rough mash before being fried.
Besides the obvious lack of herbs, these fritters are-dare I say-easier and take less time to make.
The split peas need only be soaked for an hour (versus the 24 hours for chickpeas).
Adapted from the delightful and newly discovered Nisa Homey.
1 cup yellow split peas
3 to 4 shallots/green onion
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 large green chili, deseeded for mild heat
2 cloves garlic
1 tsp salt
Oil for frying.
Wash thoroughly the split peas and soak for at least one hour.
Drain well, keep a handful aside, and place the rest with the onion, green chili, garlic, salt, red chili powder and the turmeric in the food processor.
Process to a coarse paste.
Mix in by hand the handful of spit peas previously kept aside.
Form patties the size of a lime, and gently press to slightly flatten.
Fry in hot oil, turning over once to brown both sides.
Allow to drain from excess oil in a paper towel lined plate.
Serve warm with a side of cucumber-yogurt jajeek.