If using split pea flour: in either a mortar and pestle or food processor, grind scallion, pepper and garlic into a fine paste, set aside.
Mix flours, cumin, turmeric and salt. In a separate bowl mix 1 cup warm water with yeast, leave for 10 minutes. Mix yeast, crushed garlic/scallion/pepper paste into dry ingredients. Allow it to rise for 40 minutes.
Heat enough canola oil in a pan to allow deep frying, about 3 inches of oil. When oil is hot, drop tablespoon amounts into hot oil, turn when edges are brown. Fry for about 2-3 minutes, remove from oil and drain.
Serve with mango sour or apple chutney.
**If using fresh split peas: Place split peas that's been soaked overnight in a blender with 1/2 cup water, garlic, pepper and scallion and puree.
Mix all purpose flour, cumin, turmeric and salt. In a separate bowl mix 1/2 cup water with yeast, let proof for 10 minutes.
Place split pea mixture in a bowl and stir in the yeast. Next stir in the dry ingredients and let it rise in a warm place for 40 minutes. Drop small spoonfuls into hot oil and fry until golden brown.