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Tip: soak the split peas in water for at least 6 hours before they're ready to use.
First, soak the split peas in water for at least 6 hours. DRAIN the split peas and then place them in the food processor until they're pureed enough. ADD onion, peeled garlic cloves, garam masala, ground cumin and pepper and puree again until kind of smooth.
Add spinach leaves and pulse for a few seconds, we need them to be coarse. Now add the water and self-raising flour until it looks like a batter. Set aside for an hour. Meanwhile, grab a heavy-bottomed pan and add the canned tomatoes with half of the red wine vinegar and the sugar.
Let it simmer on low heat for 20 minutes. PEEL the garlic clove and ginger, blend it together with the other half of the red wine vinegar.
ADD the smooth mixture along with the raisins to the pan and let it simmer for another 10 minutes, or until the liquid has evaporated enough. Season with salt and cayenne pepper.
HEAT sunflower or vegetable oil in a casserole or fryer until it's about 180 degrees Celsius or 350 degrees Fahrenheit. Use 2 spoons to carefully add one spoon at a time of the batter into the hot oil, do not overcrowd the pan.
FRY until golden brown, they start to float to the surface very quickly and they will only need about 3 minutes. Repeat until all the batter is used. Enjoy your meal!