Wash and soak yellow split peas overnight or up to 7-8 hours.
Transfer dal to a colander and drain water. Take ½ of the peas in a food processor and coarsely pulse it. Transfer to a bowl and keep aside.
Take the remaining peas in the processor bowl, add chopped chilies and process until smooth. Add some water if required. I added 2 tbsp of water.
Transfer ground paste to the bowl of coarsely pulsed peas, add onion, cilantro, salt, chili powder/paprika, coriander leaves and mix everything together.
Heat oil in a pan to deep fry fritters.
Using a teaspoon scoop out some mixture. Using another teaspoon shape the mixture to an oval shape.
Drop in hot oil and fry for 2-4 minutes on medium flame until golden brown. Depending on the size of the pan, 6-8 fritters at a time. Do not over crowd.
Remove from oil with a slotted spoon and drain on paper towels.
Serve warm with coriander chutney or sour chili tamarind dip.