Prep time: 
Cook time: 
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Serves: 4-5
  • 1 cup dry green split pea
  • ½ cup finely chopped red onion
  • 2 tbsp. minced ginger
  • 1 tbsp. minced garlic
  • 1-2 minced bird’s eye chili
  • 1 tbsp. flour
  • ¼ tsp. baking soda
  • ¼ tsp. turmeric powder
  • 1 tsp. coriander seeds
  • ½ tsp. cumin seeds
  • ½ tsp. cardamom pods
  • ½ tsp. fennel seeds
  • 1 tsp. salt or to taste
  1. Soak the green split peas with four cups of water, atleast 12 to 24 hours ahead.
  2. After that, drain and grind the green split pea to a course texture in a food processor on pulsate mode for better control.
  3. In a medium skillet dry toast the coriander, cumin, fennel, and cardamom pods for 2-3 minutes on medium low heat. Once the whole spices are cool grind to a fine powder.
  4. To the coarsely ground green split pea, add minced red onion, ginger, garlic, chilies, flour, baking soda, turmeric powder and the ground up spices.
  5. Allow the mixture to set for 10 minutes.
  6. Then preheat the oven to 425 degrees.
  7. On a cookie sheet lined with parchment paper, measure golf ball sized balls of the mixture and flatten to form a patty.
  8. For a crispy outer layer drizzle each patty with ¼ tsp. of olive oil. Bake for 20 minutes, turning over halfway.
  9. Serve warm and enjoy with garlic sauce!
Recipe by Tikkaa at