Chickpea flour spirals for non-stop munching.
It is an easy, addictive spicy and flavorful snack. Diwali is round the corner and I wanted to start making some snacks and sweets. I had a big list to make. Thought of making the savories on one day and sweets on another. I am not sure how many I am going to post here. But wanted to start posting with this one as I got some request for this. And one of my personal favorite. These are made especially during diwali days. It is also a perfect teatime snack. Many add garlic in this recipe but this time I made it with no garlic 😉 and I like it this way.
Diwali or deepavali is known as festival of lights 🙂 and is usually around autumn every year. The festival preparations usually extend over more than 5 days. And the main diwali night coincides with the darkest new moon light, karthiga. It is believed that on this day Rama returned to his people after 14 years of exile during which he fought and won a battle against the demons and the demon king, Ravana. People celebrate this day by lighting candles for his victory over evil (darkness). Some link it with the celebration of Lakshmi, the goddess of wealth and prosperity. The five day festival begins on the day lakhmi was born during the war between the forces of good and forces of evil. That’s a lot of information 😀 lets go to the fun part! Recipe time :)!
- Rice flour – 2 cups
- Besan (Benjal Gram Flour) - 1cup
- Red Chilli Powder - 2tsp
- Pepper powder – ½ tsp
- Asafetida – 2 pinches
- Sesame seeds – 1 tsp
- Melted Butter – 2 tbsp
- Hot oil – 2 tbsp
- Salt – To taste
- Oil – For Deep Frying
- Heat oil for deep-frying in a pan.
- In a wide bowl, add all the ingredients. Add water little by little to form soft stiff dough.
- Fix the ribbon pakoda achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it.
- When the oil is hot, in medium high heat, make a round layer in hot oil. Do not add more layers to form even cooking.br]
- When it turns into crispy golden brown color on one side and also when bubbles ceases, flip this carefully using the ladle to other side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Store in an airtight container and use for two weeks.
I have never seen or eaten noodles like these before! You definitely have got me curious to know what they taste like, think I need to get my hands on some of the ingredients so I can make them.
Hello Thalia, These are Indian snacks, its more crispy crunchy ones, You should try it! Buti should mention that u need the press to make it. Let me know if you need a online link where to buy it. 🙂