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Mia kitchen

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Black chickpea - 1 glass
Black chickpea for besan/ chickpea flour - 1 cup
Asafoetida - one small piece
Fennel seeds - 1 tsp
Cumin seeds - ½ tsp
Rice flour - 3 tbsp
Garlic powder - ½ tsp or as per taste
Normal red chilli powder - as per taste
Kashmiri red chilli powder - as per taste and colour
Salt to taste
Oil - to fry




Hi everyone, today I am going to make a very easy and crispy snack using black chickpeas which you all might be having at home.

To prepare the black chickpea fry, first, soak a glass of black chickpea in water for an overnight or for at least 7 to 8 hours. 
Transfer the soaked chickpea after discarding the water into a steel bowl and immerse the steel bowl in a pressure cooker filled with some water. 
I am not directly adding water to the chickpea, I am immersing the bowl with the chickpea in water in the pressure cooker.
Pressure cook the chickpeas for five whistles or until cooked through.
Once the chickpeas are cooked, let it rest to cool down while we prepare the batter. 

To prepare the batter, add 1 cup of washed and dried black chickpea along with a teaspoon of fennel seeds, a small piece of asafoetida, half a teaspoon of cumin seeds and grind it into a fine powder in the big jar of the mixer grinder. 
Do not use the smallest jar to powder the chickpeas..

Once the powder is ready, transfer it into a large mixing bowl along with 3 tablespoons of rice flour, a tablespoon of normal red chilli powder, a tablespoon of Kashmiri red chilli powder, half a teaspoon of garlic powder and some salt to taste. You can change the quantity of chilli powder as per your taste preference.
After adding all these ingredients to the mixing bowl, add water little by little and mix it into a thick batter which will coat the chickpeas well..

Once the batter is ready, you can taste it for salt or garlic. 
If you do not have garlic powder in hand, you can grind a few close of garlic into a fine paste in the smallest jar of the mixer grinder and add it to the batter. 

Once the batter is ready, empty the cooked chickpeas into the batter and coat really well and let it rest for around 15 to 30 minutes so that it can dry up even more and coat the chickpeas better.

After around 30 minutes, scoop out a little by little at a time and add it to the oil and deep fry until they turn golden on both the sides and crunchy.. 

Once they have turned golden and crispy, remove it from oil and serve!! 

You can even store this in an airtight container for a couple of days..
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