Katchourie is a traditional Trinidadian recipe for a classic snack of vegetable fritters made from yellow split pea puree bound with flour and flavoured with Scotch bonnet chillies that were introduced by Indian immigrants. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Katchourie.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Katchouries are vegetable fritters brought by Indian immigrants to Trinidad. They are a common street-side snack. Of course, the original recipe has been adapted to Trinidadian tastes by the addition of a hot Scotch bonnet chilli. My wife, who is Liberian and a chilli fiend, loves these.
Combine the split peas and 1.5l water in a large bowl. Cover and set aside to soak over night.
The following day, drain the split peas then turn into a food processor and grind to a coarse paste. Turn in to a clean bowl and combine with the garlic, onion, pimento, chives, flour, turmeric, salt and Scotch bonnet chilli. Slowly add water, stirring all the while, until you have a firm but loose dough (about the consistency of meatloaf dough).
Take pieces of the dough and form into patties about 8cm wide and 1cm thick. Now heat the oil in a deep-sided frying pan until hot (test by dropping a cube of bread into the oil; if it sizzles vigourously then the oil is ready). Add the split pea patties and fry on each side until golden brown. Remove with a spatula, drain on paper towels and serve hot with hot pepper sauce.
Click on the image, above to submit to Pinterest.