In a high powered blender or food processor, grind the garlic and Scotch Bonnet pepper.
Add half of the peas with 1 cup water. Grind to a smooth batter.
Add the remaining peas and another cup of water. Grind to a very smooth batter.
Transfer to a bowl.
Add roasted cumin powder, turmeric and salt. Stir to combine.
Add flour and baking powder. Mix until thoroughly combined.
Heat enough oil for deep frying.
Add about a tablespoon of batter at a time into the hot oil for each fritter.
Using a spider, toss continuously so that the fritters will be evenly fried.
Fry until golden brown.
Remove to a paper towel lined plate to absorb excess oil.
Serve with your favorite chutneys.