Ingredients
3⁄4 cups
Dried Yellow Split Peas
5 cloves
Garlic
1
Hot Pepper, fine chopped
1 teaspoon
Geera (ground cumin)
1⁄4 teaspoon
Tumeric (ground saffron)
1⁄2 teaspoon
Curry Powder
1⁄2 teaspoon
Garam Masala
1 teaspoon
Salt
3⁄4 teaspoons
Yeast
1 teaspoon
Baking Powder
1 1⁄4 cup
Flour
Oil for frying
Instructions
1. Soak dry split peas overnight in water. By morning the peas will double in size, and if they haven’t soak longer until the peas are softish.
Drain the water from the peas, then put peas, garlic and pepper, and enough water to cover the ingredients in a blender, and blend on high till smooth.
Transfer mixture to a mixing bowl. Then add all of the dry spices and mix till they are incorporated. Add baking powder, yeast, and flour. Cover the batter and let it sit for 1-2 hours.
Frying the batter
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The balls need to be deep fried so the pan should have enough oil to cover the batter after it is dropped into the pan, and the oil should be very, very hot.
Dropping the batter into the oil, I tried dropping the batter into the oil with two spoons, but the balls turned out flat, instead of being nice and round.
I then placed the batter into a Ziploc bag and dropped it into the hot oil, one at a time. Turn the pholourie balls while they are frying so that they can evenly brown.
Continue this process until all your batter is used up.
Serve hot with tamarind or mango chutney
