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Soak split peas overnight. Drain and grind coarsely (no water).
Mix with onion, spring onion, coriander, chillies, cumin, turmeric, salt and baking powder.
Shape into small balls (size of a walnut).
Deep fry at 170 °C until deep golden, 4–5 minutes. Drain on paper.
Serve hot with buttered bread and chilli sauce.