Prep Time 30 minutes
Cook Time 50 minutes
Keyword Easy
Servings 28 pce
Calories 343 kcal


  • 1 ½ cup Yellow split peas approx. 250g
  • ½ Medium onion finely chopped
  • 2 tbsp Spring onion approx. 2 sprigs, chopped
  • 2 tbsp Coriander chopped
  • 4 Curry leaves chopped
  • 2-4 Red chillies qty to suit preference, finely chopped
  • ½ tsp whole cumin seed alternatively ground cumin seed
  • Salt
  • 750 ml Vegetable oil for frying


  • A day prior… Place yellow split peas in a bowl and fill with room temperature water to soften. Allow to soak overnight or for at least 8 hours.
  • Cooking day… Drain peas using a sieve and rinse under cold running water, set aside and allow to drain well.
  • Place 1 cup full of peas at a time in a blender or food processor and blend on a low setting. Do not over blend as an inconsistent (chopped and grainy) texture is ideal.
  • Transfer blended peas to a mixing bowl.
  • Add onions, coriander, curry leaves, chilllies, cumin seed to mixing bowl followed by salt to taste. Mix well.
  • Roll up the mixture into small bite size balls without over compacting. Alternatively flatten ball and poke a hole in the centre to create donut shaped bites.
  • Heat enough oil in a deep saucepan that will slightly cover balls over medium heat. Alternatively use a deep fryer set to 375 degrees F (190 C).
  • Gently place several balls in the saucepan and deep fry for roughly 4 minutes, rotating until golden brown and cooked through.
  • Transfer cooked chilli cakes to a platter lined with paper towels to absorb any excess oils, serve immediately hot as a snack or in a buttered baguette.


  • This recipe requires preparation one day in advance, not included in prep time.
  • As a healthier option, you can bake or air fry the chilli cakes.
  • Freeze any unused mixture for up to a couple months if made of fresh ingredients.

Bon appétit!


Leave a Reply

Recipe Rating