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Asian Vegan Kitchen
by Hema Parekh
Split Pea Fritters
(Kalar peya kyaw)
In Burma, the prefix kalar is added to all dishes of Indian origin, and the stalls selling these fritters are Indian owned. The vendor makes a cone out of an old newspaper, throws in a dozen fritters, and the customer walks off happily eating them. The original Indian version includes minced ginger and coriander seeds. Either version is a delicious crunchy snack or accompaniment to a meal.
Serves 4



• 3 cups (500g) split yellow lentils
• 1 medium onion, finely chopped
• 2 fresh hot green chilies, finely chopped
• 1/2 cup (10g) fresh coriander leaves, with stalks, finely chopped
• 2/3 teaspoon salt
• Vegetable oil for deep-frying
• Handful fresh basil leaves, for garnish
• Lemon wedges, to serve


1. Wash the lentils and leave to soak in a deep bowl of water for 3-4 hours. Drain, and blend to a coarse puree in a food processor. Transfer to a bowl and add the onion, chilies, fresh coriander, and salt. Mix well and make round flat patties of about 1 1/2 inches (4 cm) in diameter.

2. Heat the oil for deep-frying to 350°F (180°C) and slide in the patties, a few at a time. Fry for 2—3 minutes over medium heat until golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper.

3. Arrange on a serving dish, garnished with basil. Serve with lemon wedges and sprinkle with lemon juice before eating.


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