Chickpea Crispy Snack

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    Chickpea flour serves as a great substitute for wheat flour, for those following the gluten free diet. It is higher in protein than wheat flour, and is a good source vitamin B6, iron, magnesium and phosphorus. Coriander, also known as cilantro or Chinese parsley, contains healing phytonutrients and antioxidants. It is an herb used in many traditional medicines as an analgesic, digestive aid, fungicidal and a detoxifier.



    1 cup Chickpea flour

    2 tbsp rice flour

    1.5 cup freshly chopped coriander leaves.   * Can be replaced with Spinach leaves

    1 green chili chopped

    1/2tsp finely chopped garlic

    1 tsp grated ginger

    Few curry leaves (optional)

    1/4tsp black mustard seeds

    1/4tsp sesame seeds

    1/4tsp cumin seeds

    Pinch of turmeric powder

    1 tsp salt

    Oil for frying



    1. Mix the flours, turmeric powder, salt, chopped coriander leaves, chopped green chilies and make a very thick batter with water.

    2. To prepare tempering, Heat a tbsp of oil in a pan, add mustard seeds, cumin seeds, chopped curry leaves, chopped garlic and freshly grated ginger. Stir for few min and remove the pan from flame.

    3. Mix the tempering with the thick batter.

    4. Pour 2 cups of water in a steamer and let it come to boil.

    5. Line the steamer plate with butter paper and spray a little oil on it. Pour the thick batter on the plate and evenly spread it with your hand. Sprinkle sesame seeds over the spread batter.

    6. Put the plate back into the steamer and close the steamer lid. Let it cook for about 15 minutes.

    7. Remove the plate from steamer and let it cool for 10 min.

    8 . The batter is now cooked and well formed. Çut it into small squares and then deep fry in oil till golden brown and crispy. Serve hot with ketchup or a chutney of your choice .


    Recipe submitted by Mollika Majumdar

    Mollika is a software engineer and mom to a seven year old with autism.


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