Recipe amount: 40 croquettes

Vada - split peas with spinach croquettes

2 cup dry yellow split peas
each medium onion, chopped thinly
6 each serrano chili, minced
4 cup spinach leaves, chopped
tsp salt
Oil for deep frying

Preparation steps:
  1. Soak the split peas in water for 5 hours to overnight. Drain the water. For additional texture, set aside 1 cup of the soaked peas.
  2. Puree the rest of the split peas using the sharp blade of the food processor (if the split peas are not well pureed, the croquettes absorb more oil during the frying).
  3. In a large bowl mix the split peas, onion, chilies, spinach leaves and salt.
  4. Shape small croquettes (about 2 inches in size).
  5. Deep fry in hot oil for 6-10 minutes until golden brown (however, if the oil is too hot the croquettes burn outside before they are fully cooked inside).
  6. Arrange on a paper towel for a few minutes to absorb excess oil.
Picture of recipe
Take note!
  • Don't chop the onions in the food
    processor, since the onions release
    too much liquid this way.
  • Even though the recipe has 6 chilis,
    the vada is not too spicy.
  • Measurements:
    Yellow split peas: 1 LB bag = 2 cups
    Medium onion: 6-8 oz

  • Serve with Greek yogurt