Phoulourie

300g yellow split peas
2 garlic cloves, minced
1/2 tsp ground turmeric
1/4 tsp ground cumin
4 tsp baking powder
280g plain flour
1 tsp salt
1/2 tsp hot chilli powder
500ml vegetable oil, for frying

Method:

Wash the split peas then place in a pan with 1.5l water and bring the mixture to a boil. Reduce the heat to a simmer then cover and cook for about 45 minutes, or until the split peas are soft but not mushy. Drain and transfer to a food processor. Grind to a coarse meal (think couscous) then add the garlic, turmeric, cumin, baking powder, salt, flour and chilli powder and pulse to combine.

Turn the mixture into a bowl and gradually add water (about 250ml) until you have a thick but smooth batter.

Heat the oil in a wok or deep saucepan. Bring to 180°C (when 1/4 tsp of the phoulourie batter dropped into the oil immediately bobs to the surface and sizzles vigourously).

Add the batter to the oil by the tablespoon (add only a few at a time so as not to over-crowd the pan) and fry until golden brown, turning frequently. Remove with a slotted spoon as each phoulourie cooks. Drain on kitchen towels and serve hot accompanied by hot pepper sauce.