Recipe by JWARD100
"These savory fritters are made with split pea flour and a blend of mild spices. An East Indian snack that goes well with mango chutney!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
split pea flour
water, or as needed
2 1/2 cloves
green onion, chopped (green part only)
vegetable oil for frying
I had to go out and buy yogurt, this was so tasty. Couldn't find split pea flour, so I used my blender and made my own. And used the "self-rising flour" on this site. Lot's of work for my first batch, yes, but I knew it looked good. I am glad I have leftover batter, more every day. This is going to be my India food week, along with Elijah's Phulouries, of course.
I think that the onion spoiled this recipe. If I make it again, I would omit the onion and use less garlic. Make sure it is the split pea flour that comes from the Caribbean; it comes in a package or make your own by soaking the peas overnight and then grinding it. I bought some in the market, but it was not the best, the taste was not right.
I personalized this recipe by using garbanzo bean flour instead of the split pea flour, iand rye flour (as the self rising flour). I cooked this as if they were pancakes. Great flavor! Easy to make! I'll be making this again. Thanks for the inspiration!
I had all the ingredients on hand--believe it or not--except the self-rising flour. I had a little all-purpose flour and a little whole wheat flour. So, I sifted the two together with salt, sugar and baking powder to create self-rising flour. Also, I had on hand Urad flour, which is black bean flour. I went ahead and mixed everything together and into the oil it went. The fritters came out golden, light, spongy and so flavorful. Add mango chutney to that and what a wonderful treat! It's delicious.
I like these! I burned them--I'm just not so good at frying. I think I'll make them into patties next time and eat them like hamburgers--with chutney of course! I used my small cookie scoop to make the balls, so they were kind of big. Maybe that was my problem. Oh, well. I had to go on a bit of a search for the split pea flour, but found in an international market. Best I can tell it's chickpea flour, so that's what I bought. Thanks for the recipe!
WOW! These were great! I had to end up making my own split pea flour. Which my processor didn't like. But otherwise these were easy adn yummy. I used fresh chives from my garden instead of green onion and added a pinch of cayenne. My friends and family loved this also. I ate them with cilantro chutney!!!!I ordered some split pea flour and will making them again tomorrow night!
i've been making this since i was a little girl. My family has a traditional hand grinder that we grind basically the same ingredients into. I dont think that this beats that in taste but it was a pretty good recipe.
I just made these - they are fragrant and flavorful! One note: I needed double the amount of water to get a thick batter (I used 1.5 cups). I also used "gram flour", which, based on the packaging, I assume is the same as split pea flour (it is yellow lentil flour). In the future I would increase the amounts of both types of onions (I did so after I tried the first batch), and perhaps experiment by adding peas. A nice dish overall!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 134
** Calories from Fat: 111
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make crispy “french fries” from semolina noodles.
Learn the Japanese method for making delicate batter-fried seafood and veggies.
Learn how to make spicy tuna sushi rolls at home.