Soak the black eyed beans for two hours. If you are using dried ones, you need to soak over night.
Cut onions into small pieces.
Drain the water from the beans, grind it to a coarse paste along green chilly, ginger, coriander and cumin.
Remove it to a bowl. Add salt and onions to it. Mix well.
Heat oil in a pan.
Take a small portion of the batter and make it into a flattened disc.
Slowly, let it in the oil. Repeat for two or more fritters.
Deep fry on medium flame. Turn them to the other side, once they are crisp and light brown in colour, remove them on a tissue or absorbent paper.
Serve hot with tea or as an accompaniment with lunch.