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Ingredients
- 1 c. Split peas
- 2 med Onions, finely minced
- 2 x Fresh red chillies, finely minced
- 1/2 tsp Grnd turmeric
- 1/2 tsp Salt Oil for deep frying Sliced onion and lemon wedges to garnish
Method
- Soak split peas overnight, or possibly for at least 6 hrs, in water to cover.
- Drain, grind to a paste in a blender or possibly put twice through fine screen of a mincer.
- Fold in all remaining ingredients except the oil.
- Make small balls and flatten to 12 mm (1/2 inch) thickness.
- Heat oil in deep frying pan and put in the fritters, one at a time, into the oil.
- Fry till golden.
- Drain on absorbent paper.
- Serve garnished with sliced raw onion and lemon wedges.
- Note: The Burmese name for this recipe is pronounced 'be-ah-jaw'.
- Two chilis may not be sufficient........
- by 'W.H.
- Smiths'
