Serves 6

Ingredients:
1⁄2 cup (100g) dried yellow split
peas, picked and rinsed
1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 garlic cloves
1⁄2 teaspoon crushed dried red
chile flakes
1 tablespoon vegetable oil
plus 1 cup for deep-frying
4 shallots, finely chopped
5 tablespoons rice flour
salt and freshly ground
black pepper

Method:
1. Soak the dried split peas in cold water to cover overnight. Drain off the soaking liquid, and rinse the split peas under fresh cold water until the water runs clear.

2. Using a mortar and pestle, crush the coriander and cumin seeds until fine. Add the garlic and chile flakes, and continue to pound to make a paste. Heat the 1 tablespoon oil in a small saucepan over a medium-high heat, and add the spice and garlic paste.

3. Fry for 2 minutes until fragrant. Reduce the heat to low, add the shallot, and continue to fry until the shallot is soft and just starting to caramelize. Remove from the heat.

4. Mix the flour and 2 cups water in a bowl to make a batter. Add the soaked split peas and the shallot mixture, and season with salt and black pepper. Heat the extra vegetable oil for deep-frying in a wok or high-sided heavy pan. When the oil is hot, test a little piece of the batter it should sizzle immediately.

5. Gently drop a heaping tablespoonful of batter in the hot oil. Fry for about 2 minutes until golden brown. Remove from the oil and, when cooled slightly, taste the fritter and adjust the seasoning for salt and pepper.

6. When the seasoning is right, carefully spoon tablespoons of the batter into the hot oil, and deep-fry for 2–3 minutes until crisp and golden. Deep-fry only a few fritters at a time, and remove from the oil with a slotted spoon before draining on paper towels. Keep frying in batches until all the batter has been used. Serve hot.

Burmese spiced split pea fritters | Pe chan gyaw