Carrots and Yellow Split Pea Fritters with a Chile-Jaggery Sauce

Name: Carrots and Yellow Split Pea Fritters with a Chile-Jaggery Sauce (Aamai Masala Vadai)
Yield: Makes about 18 Fritters (Serves 6)
Cuisine: India
Ingredients: ½ teaspoon ground asafetida; Canola oil for deep-frying; 1 tablespoon tamarind paste or concentrate; 2 red Thai or cayenne chiles, stems removed; 1 tablespoon rice flour; 5 tablespoons crumbled or chopped jaggery or firmly packed dark brown sugar; 1 cup yellow split peas (chana dal), picked over for stones; 6 red Thai or cayenne chiles, stems removed; 1 cup frozen green peas, thawed; 2 teaspoons coarse kosher or sea salt; ½ cup finely chopped carrots

Aamai Masala Vadai

Preparation info

Makes about 18 Fritters (Serves
6
)

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A version of the pigeon pea fritters, these incorporate slightly chunky vegetables to create delectably crunchy, moist fritters. Don’t stop if you feel compelled to keep on noshing—give in to temptation and just let it go. You will love every overindulged bite.

Ingredients

For the fritters

1 cup yellow split peas (chana dal), picked over for stones
6 red Thai or cayenne chiles, stems removed

Method

Place the split peas in a medium-size bowl. Fill the bowl halfway with water and rinse the split peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with warm water and add the chiles to the split peas. Allow the chiles and split p