The Asian Vegan Kitchen Publisher: Kodansha International © 2008 by Hema Parekh ISBN: 9784770030696

Reprinted with permission from the publisher, Kodansha International.

Split Pea Fritters (p. 148)
Kalar peya kyaw

Serves 4

In Burma, the prefix kalar is added to all dishes of Indian origin, and the stalls selling these fritters are Indian owned. The vendor makes a cone out of an old newspaper, throws in a dozen fritters, and the customer walks off happily eating them. The original Indian version includes minced ginger and coriander seeds. Either version is a delicious crunchy snack or accompaniment to a meal.

Directions

1. 1. Wash the lentils and leave to soak in a deep bowl of water for 3–4 hours. Drain, and blend to a coarse puree in a food processor. Transfer to a bowl and add the onion, chilies, fresh coriander, and salt. Mix well and make round flat patties of about 1 1/2 inches (4 cm) in diameter.

2. Heat the oil for deep-frying to 350°F (180°C) and slide in the patties, a few at a time. Fry for 2–3 minutes over medium heat until golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper.

3. Arrange on a serving dish, garnished with basil. Serve with lemon wedges and sprinkle with lemon juice before eating.