• 1 cup yellow split peas, washed
  • Vegetable oil
  • 1/4 to 1/2 teaspoon dried hot pepper flakes
  • 1-1/2 inch piece fresh ginger, peeled and grated or minced
  • 1 clove garlic, minced
  • 1/2 cup fresh cilantro
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 small onion, minced (about 1/2 cup)
  • 1/4 cup flour


Soak the split peas in water for about three hours. Drain. While you prepare the latkes, heat oil to a depth of three inches in a wok or large, deep saucepan until it reaches a temperature of 365° F. Preheat the oven to 200° F.

Place the split peas in the bowl of a food processor and add chili, ginger, garlic, cilantro, coriander, and cumin. Process until the mixture is a coarse puree, adding water if necessary. Add the onion and salt and pepper to taste; stir in (don't process). Add flour if the mixture is too thin.

Drop about 1/4 cup batter into the hot oil for each pancake, and fry until lightly browned and crispy (about four minutes total). Drain each batch and remove to oven to keep warm while you continue cooking. Serve hot.