Instructions: Soak split peas overnight, or for at least 6 hours, in water to cover. Drain, grind to a paste in a blender or put twice through fine screen of a mincer. Mix in all other ingredients except the oil. Make small balls and flatten to 12 mm (1/2 inch) thickness. Heat oil in deep frying pan and put in the fritters, one at a time, into the oil. Fry until golden brown. Drain on absorbent paper. Serve garnished with sliced raw onion and lemon wedges.

Note: The Burmese name for this recipe is pronounced be-ah-jaw.

Two chilis may not be enough........

by W.H. Smiths

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