Steps
- Soak 500g of dried lima beans in cold water overnight. Drain, remove the skins, and process to a fine paste.
- Pound 10 small green chilies and 30g of peeled fresh ginger with salt.
- Mix into the beans with 1 bunch of finely chopped scallions and 1 bunch of finely chopped cilantro.
- Stir in 1 tablespoon of ground cumin and ½ teaspoon of ground turmeric.
- Shape 1-tablespoon portions into rounds 1½in / 4cm wide and ½in / 1cm thick. Make a hole in each center.
- Heat 2in / 5cm of vegetable oil to 320°F / 160°C. Fry in batches until golden and cooked through. Drain on paper towels.