Katchourie

Preparation info

  • Difficulty

    Easy

  • Makes

    25 to 30

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

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 garlic, finely chopped
  • 1 small onion, finely chopped
  • 3 fresh pimiento peppers, finely chopped, or teaspoons paprika
  • ¼ cup chopped chives, or 2 scallions, chopped
  • cup all-purpose flour
  • ½ teaspoon ground turmeric
  • 2 teaspoons coarse salt
  • 1 Scotch bonnet pepper or other hot red chili pepper, finely chopped
  • 1 cup canola oil, for frying

Method

  1. Drain the split peas and grind in a food processor to a coarse paste.
  2. 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.
  3. Form the dough into patties 3 inches wide and ½ inch thick.
  4. Heat the oil in a saucepan until hot (test by dropping a little flour into the pot; if it sizzles vigorously, the oil is ready). Add the patties in batches (do not overcrowd). Fry on each side until golden brown. Remove and drain on paper towels. Serve hot.