Katchourie

Name: Katchourie
Yield: Makes 25 to 30
Cuisine: Trinidad & Tobago
Ingredients: 2 cups dried yellow split peas, soaked overnight in 6 cups water; 2 cups dried yellow split peas, soaked overnight in 6 cups water; ¼ cup chopped chives, or 2 scallions, chopped; ¼ cup chopped chives, or 2 scallions, chopped; ⅓ cup all-purpose flour; ½ teaspoon ground turmeric; 3 cloves garlic, finely chopped; 1 small onion, finely chopped; 3 fresh pimiento peppers, finely chopped, or 1½ teaspoons paprika; 3 fresh pimiento peppers, finely chopped, or 1½ teaspoons paprika; 1 cup canola oil, for frying; 1 Scotch bonnet pepper or other hot red chili pepper, finely chopped; 1 Scotch bonnet pepper or other hot red chili pepper, finely chopped; 2 teaspoons coarse salt

Preparation info

Makes
25 to 30

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

Vegetable fritters are popular Trinidadian snacks and are largely East Indian in origin. Katchourie is often sold at the same street stands that sell Phoulourie and Sahina. This dish requires a little planning ahead since the split peas need to be soaked overnight.

Ingredients

2 cups dried yellow split peas, soaked overnight in 6 cups water
3 cloves</

Americas
Trinidad & Tobago
Snack
Vegan
Caribbean

Method

Drain the split peas and grind in a food processor to a coarse paste.
In a bowl, combine the ground split peas with the garlic, onion, pimiento, chives, flour, turmeric, salt, and hot pepper. Add enough water to form a loose dough, about the consistency of uncooked meatloaf.
Form the dough into patties 3 inches wide and ½ inch thick.
Heat the o