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: 5 tablespoons crumbled or chopped jaggery or firmly packed dark brown sugar; 2 teaspoons coarse kosher or sea salt; ½ teaspoon ground asafetida; 2 red Thai or cayenne chiles, stems removed; 1 tablespoon rice flour; 6 red Thai or cayenne chiles, stems removed; 1 tablespoon tamarind paste or concentrate; Canola oil for deep-frying; 1 cup yellow split peas (chana dal), picked over for stones; ½ cup finely chopped carrots; 1 cup frozen green peas, thawed

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

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For the fritters

Method

Get instant online access via ckbk

Part of