Indian-Style Split Pea Fritters

• 1 cup yellow or green split peas, washed and picked over
• Peanut or other oil as needed
• 1 jalapeno or other hot fresh or dried chili, stemmed, seeded and minced, or to taste
• 1 half-inch piece ginger, peeled and roughly chopped
• 1 clove garlic, peeled and roughly chopped
• 1/2 cup onion, peeled and roughly chopped
• 1/2 cup cilantro (some stems are O.K.)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground fenugreek
• Salt
• freshly ground black pepper to taste
• 1 to 2 tablespoons flour, if necessary
• Lime wedges

1. For at least 3 hours, soak the split peas in water to cover.
2. Drain but leave them wet.
3. Place oil, to a depth of at least 3 inches, in a wok or large, deep saucepan.
4. Turn heat to medium-high.
5. Let it heat while you prepare fritters; it should reach a temperature of 365 to 375 degrees.
6. Place the drained peas in the container of a food processor with chili, ginger, garlic, onion, cilantro, coriander, cumin, fenugreek, salt and pepper.
7. Process until mixture is a coarse puree not perfectly smooth, but with no whole peas remaining.
8. Add a couple of tablespoons of water if necessary to help the machine with its work.
9. The mixture should be fairly loose; add a little water if it is quite thick, or a tablespoon or two of flour if it is soupy.
10. Taste and adjust seasoning if necessary.
11. Drop the mixture by the heaping tablespoon into the oil; do not crowd.
12. Cook until lightly browned and crisp, turning if necessary; total cooking time will be about 3 to 4 minutes.
13. Drain on paper towels.
14. Serve hot or at room temperature, with lime wedges.

peas, peanut, ginger, clove garlic, onion, cilantro, ground coriander, ground cumin, ground fenugreek, salt, freshly ground black pepper, flour, wedges

Taken from cooking.nytimes.com/recipes/1013268 (may not work)