Crisp Split Peas
Submitted by NITE_OWL
Crunchy deep-fried yellow split peas tossed in warm spices like chili, coriander, cinnamon, and cloves. A high-protein vegetarian snack inspired by Indian street food. Stores beautifully in an airtight jar.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
7 hrsIf you’ve never had fried split peas, you’re about to discover your new favorite snack.
Yellow split peas soak overnight with baking soda to soften, then get deep-fried until golden and tossed in a warm, fragrant spice blend of chili powder, coriander, cinnamon, and cloves. Each little pea is crunchy, nutty, and packed with protein.
They’re the Indian street food snack that puts chips to shame.
Variations
- Add a squeeze of lime and a pinch of chaat masala after frying for a tangy, street-cart vibe.
- Go smoky by swapping chili powder for smoked paprika.
Kitchen Tips
- Dry the peas completely before frying. Any residual water hitting hot oil is a splatter disaster.
- Fry in small batches. Overcrowding drops the oil temperature and gives you soggy peas instead of crunchy ones.
- The baking soda soak is essential. It softens the peas just enough so they fry evenly all the way through.
- Cool completely before storing. Sealing them warm traps steam and kills the crunch.
Ingredients
Directions
Rinse and sort the peas, then place in a large bowl and add enough cold water to cover.
Stir in baking soda. Let soak overnight.
Drain peas, rinse several times in cold water and drain thoroughly.
Let stand at least 30 minutes, then spread out on paper towels and let dry thoroughly.
In a deep, heavy saucepan, heat about 2 inches of oil to 350℉ (180℃) F or until a 1-inch bread cube turns golden brown in about 65 seconds.
Add peas, a portion at a time, and cook until golden.
Remove peas from hot oil with a slotted spoon and drain on paper towels.
Turn cooked peas into a small bowl.
Sprinkle with chili powder, coriander, cinnamon, cloves and salt; mix to coat peas with spice mixture.
Cool completely; store in an airtight container until ready to serve.
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