Friday, December 31, 2010

Chickpea Munch

Other names - Chickpea Crunch / Ceci frito / Fried Chickpeas / Chickpea Crunchies / Varuttha Kondakadalai

Prep Time: 10 min (excluding soaking time)

Cooking Time: 20 min

Serves: 2


Ingredients
  1. Chickpeas / Kabuli Chenna / Garbanzo beans - 1 cup
  2. Water - 3/4 cup
  3. Oil - to deep fry
For Seasoning
  1. Red chilly powder - 1/2 tsp
  2. Black pepper powder - 1/4 tsp
  3. Aamchur powder - 1/4 tsp
  4. Chaat masala - 1/2 tsp
  5. Asafoetida powder - 1/4 tsp
  6. Curry leaves - few
  7. Sugar (optional) - 1/4 tsp
  8. Salt - to taste
  9. Oil - 1 tsp
Method
  1. Soak chickpeas in water overnight; wash & drain.
  2. Boil enough water with half the salt.
  3. Add drained chickpeas and cook for about 12-15 minutes till the peas are just done.
  4. Drain again and remove any excess water / moisture by patting between layers of kitchen napkin or using a clean towel.
  5. Heat oil in medium flame in a wok.
  6. Deep-fry in batches on low flame until crisp.
  7. Drain excess oil in kitchen tissues.
  8. Heat a tsp of oil in a wok; add all the seasoning ingredients; saute for few sec.
  9. Toss in the deep fried chickpeas & mix well.
  10. Serve with a cup of hot tea or coffee.
NOTE
  • While cooking, the chickpeas should not burst out of their skins; they ought to be firm.
  • Well cooked firm chickpeas can be easily cut with a knife.
  • Can also replace asafoetida powder with crushed garlic pods.
  • Can store deep fried chickpeas in a dry, air tight container for more than a week.

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