Beya Kya (Split Pea Fritters)

Beya Kya (Split Pea Fritters)

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 8 hours

Cook: 15 minutes

Method: Easy

Course: Starter

Key Ingredients:

Dried peas and gram flour

A delicious Burmese style starter – dried peas boiled, mixed with gram flour and some aromatics and deep-fried

Serving Suggestion : Serve with tomato ketchup.

Ingredients

Gram flour (besan) 1 cup
Boiled dried peas 1 cup
Onion, finely chopped 1 cup
Fresh red chillies, finely chopped 2
Salt to taste
Turmeric powder ¼ tsp
Lemon, cut into wedges 1 for garnishing
Oil for deep-frying

Methods

Take the peas in a bowl and mash slightly with a masher. Add onion, red chillies, salt, turmeric powder and mix. Add gram flour and around ½ cup water or just enough to bind, taking care that the batter is too thin.
Heat sufficient oil in a kadai.
Put teaspoonful of this batter into hot oil and deep-fry on low flame. Do not use up all the batter in one go, fry in batches.
When the fritters turn brown, drain them on absorbent paper.
Serve hot.

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