Rinse the Chana dal thoroughly under cold water. Cover with plenty of fresh water and soak for 4–6 hours, or overnight.
Drain thoroughly and leave in a sieve for a few minutes to remove excess water.
Transfer the Chana dal to a food processor with the White onion, Garlic, Ground cumin, Turmeric powder and Green chilli.
Pulse until a coarse, sticky mixture forms, retaining some texture. Avoid blending into a smooth purée. Add a small splash of water only if necessary.
Transfer to a bowl and mix through the Fresh Coriander and Sea salt.
Heat approximately 2 cm Vegetable oil in a deep pan to 170–180°C.
Shape the mixture into small, slightly flattened fritters using your hands or two spoons.
Fry in batches for 3–4 minutes per side, until golden brown, crisp and cooked through.
Remove with a slotted spoon and drain on kitchen paper.
Serve immediately while hot and crispy.