Baked Yellow Split Peas Fritters
These baked yellow split-pea fritters use soaked peas, gram flour, onions, chilies and curry leaves. Shape them into small flattened rounds, brush with olive oil, then bake and briefly broil for a golden finish.
Ingredients
- 1 ½ cup (340 g) Yellow Split Peas
- 2 tbsp (12 g) Besan / Gram Flour (Chana Dal)
- 1 tsp (5 g) Baking Powder
- 1/2 tsp (6 g) ground cumin
- 1 tsp (6 g) salt
- Curry Leaves (10-15) minced
- 1 Green Chili minced
- 1 Red Chili minced
- 4 Green Onion sliced
- 1 medium onion chopped
- Olive oil for brushing or drizzling
Instructions
- Cover the dried, uncooked yellow split peas with water and soak overnight. Wash and drain thoroughly before grinding.
- Process the drained peas into a coarse paste. Keep the mixture firm rather than watery; thorough draining is important.
- Mix in the gram flour, baking powder, cumin, salt, chopped onion, green onions, chilies and minced curry leaves.
- Use about 1 1/2 tablespoons of mixture per fritter. Shape into balls, flatten to about 1/2 inch (1 cm) thick and make a small hole in the centre.
- Arrange on a parchment-lined baking tray and drizzle or brush with olive oil.
- Bake on the middle rack of a preheated oven at 390°F (200°C) for 18–20 minutes. Then broil on the top rack at 450°F (230°C) for 3–5 minutes, watching closely, until golden.
Video
Notes
Allow overnight soaking. Baking and broiling take 21–25 minutes combined; the cooking field uses 25 minutes. Soaking and preparation are additional. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.