Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Yellow split peas
2 ts Baking soda
Vegetable oil
-- for deep-frying
1/2 ts Chili powder
1/2 ts Ground coriander
1 pn Ground cinnamon
1 pn Ground cloves
1 t Salt
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 F (180 C) 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. (Be careful when
cooking peas; even when completely dry, they often
cause oil to bubble to top of pan.) 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.
Makes about 1-3/4 cups.
Source: The Book of Appetizers by June Budgen (HP
Books/Price Stern Sloan) Typographical errors courtesy
of: Karen Mintzias
