Phulourie (Split Pea Fritters)
Phulourie are small, golden split pea fritters, and the batter is seasoned with garlic, turmeric and cumin. The peas can be soaked overnight and ground fresh, which gives a coarser, more savory fritter than shop-bought flour, though ready-ground pea flour works too. A little baking powder and egg keep the balls light inside. Serve them beside spicy dhaal, or with a sour chutney much like mango chutney, for contrast.
Instructions
If you are starting with whole split peas, soak them overnight in lightly salted cold water. Drain them well, then grind them finely in a mill or food processor. If you are using ready-ground split pea flour, skip this step.
Combine the ground peas or pea flour with the flour, baking powder, garlic, beaten egg, salt, turmeric and cumin. Stir in water a little at a time until the batter is thick but falls from the spoon in soft dollops.
Heat the oil for frying until hot. Pinch off small amounts of batter between your thumb and forefinger and squeeze them into the oil, shaping balls about ¾ inch across.
Fry the fritters until they are golden brown all over. Lift them out and drain them on brown paper or a kitchen towel, and serve them while still warm.
Make it personal.
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