Soak the channa and split peas overnight and drain. Grind both peas. Then place in a deep bowl. Note: I used my trusty magic bullet, but you can also use a food processor or traditional mill.

Add the rest of the ingredients, and mix well. Allow to rest for 10 minutes. Heat oil in a deep pot, over a low flame. Gather a bit of the kachourie mixture in your hands and shape into patties.

Carefully place kachourie in the hot oil to fry. Flip the kachourie so they can cook on both sides. When golden remove and drain on tissue.

Serve with your favourite chutney.