Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 cup yellow split peas, dried
- 1 medium-size onion, sliced
- 1/4 cup coriander, chopped
- 2 small green chili, finely chopped
- 1/2 teaspoon ground cumin seeds
- 1/2 teaspoon salt
- 1 tablespoon toasted chickpea flour
- 1/2 teaspoon ground turmeric (yellow powder)
- 1/4 cup water
- Oil for deep-frying
- =
Directions
Put the split peas in a large bowl filled with cold water and let the peas soak overnight. Drain the peas and reduce to a coarse consistency using a food processor. Add 1/4 cup water to the processed peas. Next, put in the onion, coriander, chili, cumin seeds, salt, chickpea flour and turmeric. Mix well. Heat oil in a frying pan or wok. Next, using a teaspoon, scoop up the pea mixture and form balls roughly the size of a golf ball. Slightly flatten the balls (1/2-inch thick) and deep-fry for 2 minutes or until golden brown. Drain the fritters on absorbent paper. Serve hot.