Chickpea Fritters

Xīnnián Kuàilè!

Angie (The Novice Gardener) has started her blog event ‘Fiesta Friday‘ auspiciously on the Chinese New Year. So, Wishing you all a happy Lunar New Year and a wonderful party at Angie’s fiesta!

A Taste of Sri Lankan Cuisine’s contribution to the event is this snack recipe of my mother’s – chickpea fritters, which is a very popular snack both in Sri Lanka and India.

Chickpea fritters

Time taken: 30 mins + 3 hours (soaking time)

Serves 8


  • Split chickpea/ kadalai paruppu – ½ cup
  • Chickpea flour – ½ cup
  • Wheat flour – ¼ cup (optional)
  • Onion – 1, chopped
  • Turmeric – ¼ tsp
  • Crushed chillies – 1 to 2 tsp
  • Curry leaves – 1 sprig
  • Carom/ Omam seeds – ½ tsp
  • Salt
  • Low fat oil, for deep-frying


  1. Soak the chickpea for about 3 hours.
  2. Then, coarsely grind it, i.e. do not grind it to a puree or flour but rather half-grind it so that there are smaller bits of chickpea. Transfer to a mixing bowl.
  3. Add the rest of the ingredients to the bowl and make the fritter dough.
  4. Heat the oil in a pan until it sizzles.
  5. Pinch off a little dough at a time and drop it in the pan. Fry till the fritters are golden brown.
  6. Serve with tea.

Recipe source: Raji Thillainathan.

15 thoughts on “Chickpea Fritters

  1. Thanks for joining, Ahila. Sounds delicious. I have all the ingredients, except for the curry leaves and omam seeds. Actually not familiar with the latter. Can I omit them or substitute with something else?
    Link this post and photo again tomorrow, Ahila. The post to link to will be titled “Fiesta Friday #1” and will go live at 8 am. It will also have a link tool that will make it easier for everyone to link both text and photo!

    • The curry leaves can be omitted and you can substitute omam seeds here with fennel seeds. Missed the posting time on your post, Angie 😉 It is already the 31st here. Will re-schedule the post after it is 8a.m. there for you and link it to your post.

  2. Pingback: Fiesta Friday #1 | The Novice Gardener

    • Thanks, Jim. They are generally eaten warm and mildly spiced but the spice factor can be adjusted according to your palate by reducing or increasing the amount of crushed chillies used.

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