Parrippu wade

Parrippu wade

By
From
Sri Lankan Flavours
Makes
16-18
Photographer
Craig Wood

Ingredients

Quantity Ingredient
1 cup split peas
water, for soaking
1/4 cup water, extra
1 onion, finely chopped
1/2 teaspoon mustard seeds
1 green chilli, chopped
1 garlic clove, chopped
1/2 teaspoon dried red chilli flakes
2 teaspoons chickpea flour
1/2 teaspoon salt
vegetable oil, for deep-frying

Method

  1. Wash and drain split peas. Place peas in a dish with enough water to cover and soak overnight, or for at least 6 hours.
  2. Drain split peas and place in a food processor with the 1⁄4 cup water. Add all remaining ingredients except oil for frying. Pulse blend until mixture is combined but still rough. Remove and place in a bowl.
  3. Rub your palms with oil, take a small amount of mixture – about the size of a golf ball – roll it into a ball then press down into a patty about 1 cm thick. Set aside and continue to make patties with the rest of the mixture. You may place them in the fridge before cooking.
  4. Deep-fry in batches for 4–5 minutes, or until golden brown.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again