Xīnnián Kuàilè!
Angie (The Novice Gardener) has started her blog event ‘Fiesta Friday‘ auspiciously on the Chinese New Year. So, Wishing you all a happy Lunar New Year and a wonderful party at Angie’s fiesta!
A Taste of Sri Lankan Cuisine’s contribution to the event is this snack recipe of my mother’s – chickpea fritters, which is a very popular snack both in Sri Lanka and India.
Chickpea fritters
Time taken: 30 mins + 3 hours (soaking time)
Serves 8
Ingredients:
- Split chickpea/ kadalai paruppu – ½ cup
- Chickpea flour – ½ cup
- Wheat flour – ¼ cup (optional)
- Onion – 1, chopped
- Turmeric – ¼ tsp
- Crushed chillies – 1 to 2 tsp
- Curry leaves – 1 sprig
- Carom/ Omam seeds – ½ tsp
- Salt
- Low fat oil, for deep-frying
Method:
- Soak the chickpea for about 3 hours.
- Then, coarsely grind it, i.e. do not grind it to a puree or flour but rather half-grind it so that there are smaller bits of chickpea. Transfer to a mixing bowl.
- Add the rest of the ingredients to the bowl and make the fritter dough.
- Heat the oil in a pan until it sizzles.
- Pinch off a little dough at a time and drop it in the pan. Fry till the fritters are golden brown.
- Serve with tea.
Recipe source: Raji Thillainathan.
A Taste of Sri Lankan cuisine 
Thanks for joining, Ahila. Sounds delicious. I have all the ingredients, except for the curry leaves and omam seeds. Actually not familiar with the latter. Can I omit them or substitute with something else?
Link this post and photo again tomorrow, Ahila. The post to link to will be titled “Fiesta Friday #1” and will go live at 8 am. It will also have a link tool that will make it easier for everyone to link both text and photo!
The curry leaves can be omitted and you can substitute omam seeds here with fennel seeds. Missed the posting time on your post, Angie 😉 It is already the 31st here. Will re-schedule the post after it is 8a.m. there for you and link it to your post.
Lol…I didn’t think about that! I should have specified it’s American EST. So sorry it’s so confusing. But, yes, you can still link again tomorrow.
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Ahila : love these fritters 🙂
Thanks, Sonal 🙂
I love it Ahila, thank you 🙂
you are welcome, Linda 🙂
I love it Thank you
Thank you, Amal.
They look great 🙂
Tasty. Are they hot?
Thanks, Jim. They are generally eaten warm and mildly spiced but the spice factor can be adjusted according to your palate by reducing or increasing the amount of crushed chillies used.
These look so tasty!
Thank you, Patty.