Indian PB Appetizer

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Every year we attend a holiday party where everyone brings a dish.

Among the friends is one who has a number of dietary restrictions.

They don't expect anyone to go out of their way to create something special.

But having been their shoes in our past, we know how much it sucks to not have any options!

Between this and our love of both food and a challenge, we always create appetizers that can be enjoyed by everyone.

This recipe began with wanting to use chickpeas and our Indian peanut butter. We initially thought to put it on sweet potato toast but wanted to avoid need to reheat elements (or have them be too soggy).

Lindsay had the brilliant idea of puffing rice paper into cups - while definitely on the fragile side, they also did the trick!

Instead of the rice paper, you could use puri (what also softly inspired the recipe) or socca or really any scoop or toast shaped food!

Recipe

Ingredients

  • 1 can chickpeas

  • cherry tomatoes, chopped

  • 1/2 cucumber, chopped

  • 1 pepper, chopped

  • 1 carrot, diced

  • 1 mango, diced

  • mint, finely chopped

  • 2 Tbsp Indian peanut butter

  • hot water
  • 1 lemon

  • rice paper cut into squares
  • oil to fry

Directions

  1. Mix all the vegetables and mango in a bowl.

  2. Mix the peanut butter and lemon juice in a bowl, adding hot water in small amount to loosen into a thick sauce that will stick and not drip off the veg.

  3. Combine the above and set aside.

  4. Heat oil in a small pot. While it warms, cut rice paper into 1-inch by 1-inch squares.

  5. One at a time, drop the rice paper squares into the hot oil. They should puff instantly and MUST BE REMOVED QUICKLY - they will burn otherwise. Dry on a cooling rack over paper towel.

  6. When you're ready to enjoy, fill the puffed rice paper with a scoop of the chickpeas and eat immediately :D
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