Mine Frit

Method

Soak the mung beans for 2-3 hours until softened but not fully cooked, then drain thoroughly. Grind the drained beans with onions, garlic, and green chillies to form a coarse paste, then transfer to a mixing bowl. Stir in the fresh coriander, turmeric, cumin, salt, pepper, flour, and baking powder, then add water gradually until you achieve a thick batter consistency that holds together. Heat the vegetable oil in a deep pan to 180°C, then carefully drop spoonfuls of the batter into the hot oil, frying in batches until golden brown on all sides, approximately 3-4 minutes per batch. Remove with a slotted spoon and drain on kitchen paper. Serve hot with a tamarind or mango pickle on the side.