If using already ground split peas, skip the grinding steps.

Place split peas in a pot with 6 cups of water and bring to a boil.

Reduce heat to simmer and cook until the split peas are soft (approximately 45 minutes).

Drain the cooked split peas.

Place the drained split peas in a food processor.

Grind the split peas to a coarse meal, resembling couscous.

In a bowl, combine the ground split peas with minced garlic, turmeric, cumin, baking powder, flour, salt, and pepper.

Gradually add one cup of water to the split pea mixture, stirring to form a thick batter.

Heat vegetable oil in a deep frying pan to 350°F (175°C).

Drop spoonfuls of the batter into the hot oil.

Fry the phoulourie until golden brown, turning often to ensure even cooking.

Remove the fried phoulourie from the oil and drain on a plate lined with paper towels.

Serve hot with your favorite chutney.