Monday, September 1, 2008

ChickPeas Murukku

Chick peas(kondaikadalai) r usually prepared as gravies r sundals for evening snacks..Chickpeas are high in protein and one of the earliest cultivated vegetables..Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as besan and used primarily in Indian cuisine), came to know through my friend that we can prepare crispy murukkus from them..i tried them out for Krishna jayanthi..easy to prepare with less ingredients..

2Cups Chick peas(dry)
1Cup Rice flour
tsp Red chilli powder
1/4tsp Asafoetida powder
2tsp Butter((room temperature)
1tsp Cumin seeds
1tsp Sesame seeds
Oil for deep frying
Soak dry chick peas overnite r for atleast 12 hours...grind finely the soaked chick peas in a mixie with 1/4 cup of water..put the grounded paste in a bowl n add the rice flour, red chilli powder, asafeotida powder, cumin seeds, sesame seeds, butter as well as enough salt..knead them as dough, can add more rice flour if u not able to make them as dough, can also add water if needed to make easily as dough(dont turn them watery) else they wont be crispy..check for salt..

Heat oil for deep frying in medium flame..once the oil is hot..use the murukku press with star nozzle for making this murukku..take a small portion for the dough n squeeze out directly to the hot oil...

Fry until its golden brown and drain excess oil by placing them over a paper towel. Cool completely and store in an air -tight container.

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