| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Burmese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | c | Split peas |
| 2 | md | Onions; finely chopped |
| 2 | Fresh red chillies; finely chopped | |
| 1/2 | ts | Ground turmeric |
| 1/2 | ts | Salt |
| Oil for deep frying | ||
| Sliced onion and lemon wedges to garnish |
INSTRUCTIONS
Date: Sat, 18 May 1996 13:41:28 +0100 From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) Soak split peas overnight, or for at least 6 hours, in water to cover. Drain, grind to a paste in a blender or put twice through fine screen of a mincer. Mix in all other 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 until golden brown. 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 enough........ Taken from 'The Complete Asian Cookbook' by Charmaine Soloman. Published by 'W.H. Smiths' CHILE-HEADS DIGEST V2 #324 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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