Soak the pulses overnight and then get rid of as many skins as possible - you can mix them around with your hands in the water and the skins should float to the top and you can strain them off. A few leftover is fine, but You want to get rid of as many as possible. Rinse the pulses and then drain off as much water as possible.
meanwhile, prep the garlic, chilli, ginger, onions and coriander - peel and roughly chop everything so easier to blitz.
using a hand blender or food processor, blitz all the ingredients together - don’t add water, just patiently grind the spices and pulses to a thick mixture, making sure it’s broken down and the onions etc are nice and processed. see video for texture notes! you can freeze the uncooked mixture for future frying fun, if you so wish.
heat up about a litre of oil in a large pan, no more than half full of oil. fry a test spoonful of the mix to check temperature, timing and seasoning. you want the oil around 180c and they will take 4-5 minutes of total frying (turning occasionally) to cook through.
adjust the salt (and other ingredients too if you need to), in the mix before frying in batches, by lowering spoonfuls of the mixture into the hot oil, carefully. I prefer slightly rough shapes as it makes for better crispy edges. drain onto paper towels and leave to cool.
eat fresh from the fryer, or make a big batch and freeze them for when you have people over, or are watching important sports!