The word "khana" in Indian Khana Made Easy means food. So come on, let's explore and cook some easy Indian food together including Gluten Free dishes.

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Showing posts with label indian snacks. Show all posts
Showing posts with label indian snacks. Show all posts

August 9, 2020

You're Never Too Old to Enjoy Murukku!!

Pretzels, potato chips, and Chex Mix are some examples of crunchy and fun snacks we all enjoy!

However, have you ever tried Indian snacks? Most Indian snacks are also gluten-free. Some examples are Murukku or Chakralu, Pappuchekkalu, Corn Flakes Mixture, and nutty pakoda


Whenever my relatives from India visit, they always bring these tasty and spicy snacks for us. It feels like Christmas but instead of presents, we receive snacks! 
I'm a big fan of edible presents any day! 

Murukku is a pretzel-like Indian snack. I love murukku because they are light and crunchy. Besides using gluten-free flours, you can also add ajwain seeds, whole cumin, or sesame into the mix. Every ingredient adds more flavor and taste to these snacks. 

Aren't you curious how we make this snack? Let's take a look:

Ingredients for the Dough:
3-1/2 cups rice flour
- 1 cup Roasted chana dal, finely powdered
- 1 tbsp Ajwain or Carom seeds
- 2 to 3 tsp chili powder
- 3 tbsp sesame seeds (optional)
- 2 pinches of Hing (Asafoetida)
- 5 tsp salt
- 3 tbsp Vegetable oil, lukewarm (to mix into the dough)
- Water (as needed to mix flours into a tight dough, not sticky or wet)

Utensils needed:
Kitchen Press (use the single star disc in the press)
Large mixing bowl
Frying pan
Mesh strainer

Ingredients for Frying:
- 2 to 3 cups Vegetable oil 

Procedure

1) Sieve together rice flour and chana dal powder into a large mixing bowl, and then add the dry ingredients as listed above. Mix well and adjust the salt and chili powder at this time by tasting a pinch of the mixture. 

2) Next, add the warm vegetable oil into the mixture and coat it well. Slowly, add water to the flour until it forms into a soft and tight lump, but it's not sticky. Keep the dough covered. 

3) Insert the single star disc into the kitchen press. Take a handful of dough, and form a log and insert it into the press cylinder and then close the cylinder with the screw-on cap. 


Make murukku in spiral design starting from the center and then circling and towards outward circle to the desired size on a greased plate or on wax paper. Cover all the spirals with a towel until you have made 10 to 15 or so to fry.  



4) Heat the oil for frying until you feel the heat when you place your palm at a safe height above the frying pan. Test the heat by dropping a small ball of dough into the oil. If the ball sizzles and surfaces to the top, then it is ready. 


Slowly insert approximately 10 murukkus (reduce the number based on your frying pan size) into the oil and fry them until golden brown by turning them over in between for uniform frying. 


Remove them from oil using a slotted ladle and put them into a mesh strainer for the oil to drain further. Later transfer into a container. 

5) Cool them for 10 to 15 minutes to attain the proper crunchiness to serve. Store them in a tight lid container after it is cooled for 1 hour. Makes approximately 30 to 40 murukkus. It is best to store this snack in a tight lid container and can be enjoyed for 15 to 20 days. 


I like stacking my murukku or chakralu as high as I can before I pop them into my mouth. How do you enjoy murukku? 


January 13, 2017

Pappuchekkalu - Rice and Lentil Crisps


Happy New Year Everyone!! It's a new year filled with new dishes and experiences. We're starting it off with one of our favorite snacks, Pappuchekkalu. We enjoy eating these savory lentil crisps on their own or with a hot beverage like tea. 


Although they are fried, Pappuchekkalu are gluten free and made with healthy ingredients. With so many benefits, they are hard to resist. Let's get to it then...  

To make the dough, you need
  • 4-1/2 cups Rice flour
  • 2-1/2 cups Urad dal flour (White lentil flour)
  • 1-1/2 cups Soy flour
  • 1/2 cup Moong dal, soaked and drained (also known as Mung bean)
  • 1 cup peanuts, soaked, drained and coarsely crushed
  • 3 Tbsp chili powder
  • 1/4 cup sesame seeds
  • 6 Tbsp Vegetable oil
  • 8 cups water
  • 2 to 2-1/2 Tbsp Salt
You also need the following for frying
  • 3 to 4 cups Vegetable Oil

Here's what you need to do

Sieve together all the flours in a large bowl and set aside. In a 6 quart pan, combine water, moong dal, peanuts, chili powder, and sesame seeds. Bring it to a boil. Then, turn the heat down to simmer and stir in the flour mixture until the water is absorbed. Turn off the heat and set aside to cool down.

When the mixture has cooled down, mix it well to form into uniform dough. Take portions of the dough (size of walnut) and place it in between a small piece of wax paper (or greased plastic sheet) and press it flat into a circle. Watch the demo below for clarification.





Next, prepare the flat patties or chekkalu in batches and keep them covered so they do not dry out. Heat oil in a skillet or frying pan. Drop a tiny ball of dough (size of pea) to test the temperature. Please Note: When the tiny ball of dough bubbles and rises to the oil surface, the oil is ready for frying.



Now slowly add the patties into the oil and fry them until they turn golden brown; you need to flip them over one or two times to get that color (as shown above).  Transfer all the crackers or pappuchekkalu from the frying pan with a wire skimmer and allow the oil to continue to drain by holding it into a bowl. 

Later, put the crisps on a paper towel or tray to cool down. Store them in an air tight container so you can enjoy for 2 to 3 weeks. 




I love snacking on these between my breaks at work; I pack myself a few in a ziplock bag and take it with me.

If you have any questions about this recipe, please let us know. We love hearing from you. If you liked this recipe, check out other snack recipes on our blog: Picante Peanut Poppers, Crunchy Crackling Cashews, Corn Flakes Mixture (Chivda), and Karapappalu.