Split Pea Fritters

  • Servings : 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.


  • 3 cups (500g) split yellow lentils
  • 1 medium onion, finely chopped
  • 2 fresh hot green chilies, finely chopped
  • 1/2 cup (10g) fresh coriander leaves, with stalks, finely chopped
  • 2/3 teaspoon salt
  • Vegetable oil for deep-frying
  • Handful fresh basil leaves, for garnish
  • Lemon wedges, to serve


Step 1

Wash the lentils and leave to soak in a deep bowl of water for 3 to 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.

Step 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 to 3 minutes over medium heat until golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper.

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

Recipe Source: The Asian Vegan Kitchen
Reprinted with permission from the publisher, Kodansha International.
Photograph © Tae Hamamura.

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