Name: Bajiya (Somali Split-Pea Fritters) with Quick Tomato–Onion Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Somali
Ingredients: 2 cup dried split peas (yellow or green); 1 piece medium yellow or white onion; 2 clove garlic; 1 piece green chili (serrano or jalapeño); 0.5 cup fresh cilantro; 0.33 cup all-purpose flour; 1 tsp baking powder; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground turmeric; 1 tsp salt; 0.25 tsp black pepper; 1 tbsp fresh lemon juice; 0.75 cup vegetable oil; 2 piece tomatoes; 1 piece small red onion; 1 tbsp fresh lemon juice; 0.25 tsp salt

Method

Rinse the split peas in a colander under cold water until the water runs clear.
Soak the split peas in a bowl with 4 cups (about 1 L) water so they are covered by 2–3 inches; leave at room temperature for 2 hours or refrigerate overnight.
If short on time, pour boiling water over the peas to cover, let sit 30 minutes, then drain.
Drain the peas well and transfer to a food processor or blender.
Add the chopped onion, garlic, green chili (if using), cilantro, ground cumin, ground coriander, turmeric, salt and black pepper to the processor and pulse until the mixture forms a coarse, slightly textured paste—stop before it becomes completely smooth.
Work in 20–30 second pulses and scrape the sides once so the mixture is even. You want some grain to remain so the fritters hold together.
Transfer the pea mixture to a mixing bowl, stir in the flour and baking powder, then add the lemon juice and mix until a thick batter forms. If batter is too loose, add up to 1 tablespoon more flour.
Letting the batter rest 10 minutes helps the flour hydrate and the baking powder start to work.
Heat a large skillet over medium heat and pour in about 1/4 inch (6–8 mm) oil; heat until shimmering but not smoking (about 2–3 minutes depending on your stove).
Use a tablespoon to drop rounded spoonfuls of batter into the hot oil, spacing them so they don't touch; flatten each slightly with a spatula to a 2.5–3 in (6–8 cm) disk.
Fry the fritters in batches, turning once, until deep golden and cooked through—about 3–4 minutes per side (12–15 minutes total over all batches).
Keep the oil at a steady medium heat; if oil is too hot they brown before cooking through, too cool and they absorb oil and get greasy.
Transfer cooked fritters to a paper-towel-lined plate to drain and briefly rest.
While the fritters fry or after, make the salad: toss the diced tomatoes and sliced onion with 1 tablespoon lemon juice and 1/4 teaspoon salt.
Serve 3–5 fritters per person with the tomato–onion salad and extra lemon wedges if you like.

Worth knowing

To test oil temperature, drop a small pinch of batter into the oil; it should sizzle and rise slowly. If it browns immediately, lower the heat.
For gluten-free bajiya, swap the all-purpose flour for 1/3 cup chickpea (besan) flour. If you only have canned chickpeas, mash them and use 2 cups mashed chickpeas but expect a softer texture—add 2–3 tablespoons flour to bind.
Make ahead: cooked fritters keep in the refrigerator up to 3 days; reheat in a 375°F (190°C) oven for 8–10 minutes to regain crispness. They also freeze well—flash-freeze on a tray then store in a bag and reheat from frozen in the oven for 10–12 minutes.
If you prefer less oil, bake at 425°F (220°C) on a lightly oiled tray for 12–15 minutes, flipping once; texture will be firmer and less oily but still tasty.
Stretch the meal for cheaper feeding: serve with plain rice or torn flatbread to make each serving more filling.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Bajiya (Somali Split-Pea Fritters) with Quick Tomato–Onion Salad

Ingredients

For the fritters

For the salad (optional)

Method

Worth knowing

Make it yours

More Somali cooking