Peanuts and Peas Bhel Puri
In honor of American agriculturalist, George W. Carver, comes this southern version of the Mumbai snack, bhel puri, with black eye peas and peanuts.
- Serves: 10 persons
- 2cups cooked black eyed peas, drained
- ¼cup grapeseed or canola oil
- 2teaspoons Creole Seasoning
- 1small sweet potato, scrubbed and diced small
- 1small green bell pepper, chopped finely
- 1medium stalk celery, rinsed and chopped finely
- ½cup cherry tomatoes, rinsed and quartered
- 5sprigs cilantro, leaves and stems, rinsed and chopped
- 3sprigs parsley, leaves and stems, rinsed and chopped
- 2small scallions, white and green, sliced thinly
- 2cups puffed rice (not sweetened)
- ½cup toasted peanuts, crushed lightly
- 1cup crunchy chow mein noodles
- 1teaspoon salt
- ½teaspoon paprika
- Pinch cayenne
- 1tablespoon peanut powder (usually located in stores near protein supplements)
- ½teaspoon (or more to taste) citric acid, also called sour salt
- 1-2 tablespoons pepper jelly (to taste)
Step 1Gather the ingredients.
Step 2Position a rack in the center of the oven and heat to 425 F. Rinse and drain the cooked black eyed peas and pat very dry.
Step 3Place them in a bowl with the oil and Creole seasoning, toss evenly to coat.
Step 4Spread in a single layer on a large parchment lined rimmed baking sheet.
Step 5Roast for 10 minutes, then lower the temperature to 325 F. Continue to bake until the beans are crispy, shaking the pan halfway through cooking time, 18 to 20 minutes. Cool completely on the baking sheet.
Step 6Meanwhile, place the diced sweet potato in a small saucepan. Cover with cold water, add a heavy pinch of salt and bring to a boil over medium-high heat. Cook until just tender and still holding their shape, 3 to 4 minutes.
Step 7Drain, pat dry, and let cool completely on paper towels. Transfer to a large bowl.
Step 8Use several paper towels to gently squeeze and pat the excess moisture from the bell pepper, celery, and cherry tomatoes.
Step 9Add the bell pepper, celery, and cherry tomatoes to the large bowl with the cooked sweet potato. Add the herbs and scallions.
Step 10Add the black-eyed peas, puffed rice, peanuts, chow mein noodles, salt, paprika, cayenne, peanut powder, and citric acid to the bowl. Toss to combine.
Step 11Add the pepper jelly, tossing the ingredients together until well combined. Serve immediately.