• 250 g of flour
  • 125 g of split peas
  • 6 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cumin seeds
  • A dash of yellow food coloring
  • A pinch of salt
  • 1/2 teaspoon of baking powder
  • Oil for frying


In a saucepan cook the split peas with salt, yellow food coloring and cumin seeds in enough water. Once cooked filter the split peas keeping all the cooking water. In a food processor crush the split peas and keep aside.

Melt the sugar in 150 g of the cooking water and reserve. Knead flour adding baking powder, vanilla and sweet cooking water until you get a soft dough. Make small balls and with each ball dig a little bit and add a tablespoon of crushed split peas and seal the dough over the dhall.

With a rolling pin, gently flatten the balls to prevent the split peas from coming out. Heat a large skillet with cooking oil and cook the tekwas in very hot oil until golden.

Use some tissue to wipe the frying oil and serve the Tekwa still warm for snack or breakfast.

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