- 1 lb. channa
- 1/2 cup split peas
- 1/2 tsp. turmeric
- 2 tbsp. baking powder
- 2 tbsp. flour
- 1 tsp. salt
- 3 tsp. green seasoning
- Oil for frying
- 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.
Recipe © Simply Trini Cooking. All rights reserved.