Peanuts and Peas Bhel Puri

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 10 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Position 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.
  3. Step 3

    Place them in a bowl with the oil and Creole seasoning, toss evenly to coat.
  4. Step 4

    Spread in a single layer on a large parchment lined rimmed baking sheet.
  5. Step 5

    Roast 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.
  6. Step 6

    Meanwhile, 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.
  7. Step 7

    Drain, pat dry, and let cool completely on paper towels. Transfer to a large bowl.
  8. Step 8

    Use several paper towels to gently squeeze and pat the excess moisture from the bell pepper, celery, and cherry tomatoes.
  9. Step 9

    Add the bell pepper, celery, and cherry tomatoes to the large bowl with the cooked sweet potato. Add the herbs and scallions.
  10. Step 10

    Add the black-eyed peas, puffed rice, peanuts, chow mein noodles, salt, paprika, cayenne, peanut powder, and citric acid to the bowl. Toss to combine.
  11. Step 11

    Add the pepper jelly, tossing the ingredients together until well combined. Serve immediately.