How to Make Spicy Pappu Chekkalu
The Pappu Chekkalu recipe is a crispy and deep fried snack that is very famous in Andhra. It is made from rice flour with the addition of Bengal gram. There are many variations to prepare chekkalu. These are lovely savoury munchies make a great teatime, travel or entertaining snack.
• Rice flour – ¼ kg
• Bengal gram – 3 tablespoons
• Red chili powder – 1 tablespoon
• Butter – 3 tablespoons
• Cumin seeds – 1 teaspoon
• Salt as per taste
• Oil for deep fry
• Finely chopped Curry leaves
Wash and soak Bengal gram for one hour.
In a large mixing bowl add rice flour (¼ kg), salt as per taste, red chili powder (1 tablespoon), cumin seeds (1 teaspoon), butter (3 tablespoon), curry leaves and finally add soaked Bengal gram.
Mix all the ingredients well by adding water.
Make a coarse mixture of the rice flour and knead to make firm dough.
The dough should be such that when you take a portion of the dough in your hands and hold it together and flatten it, it should hold its shape.
Cover the dough and allow it to rest.
Heat a wide heavy bottomed vessel with enough oil for deep frying.
Divide the dough into small portions.
Take these small portions dough and smoothen it with oiled fingers to form a ball.
Take a plastic sheet and apply oil on it.
Place a dough ball in the center of the plastic sheet and flatten it with a glass by covering dough ball with other end of the plastic sheet.
Press and flatten the dough ball into discs.
The thinner the disc, the crispier chekkalu would be.
Use a chapatti press for easily making these thin discs.
Once the oil is hot, slowly deep fry these disc shaped chekkalu into the hot oil.
Deep fry these flatten chekkalu on medium flame until it is golden brown and crisp.
Once fried, remove pappu chekkalu using spatula and also drain excess oil.
Takeout the fried chekkalu into a paper napkin, so it will absorb extra oil.
Repeat the same procedure till the rest of the dough is done.
Spicy, Crispy and crunchy pappu chekkalu are ready
This pappu chekkalu can be used as evening snacks
1. Before frying chekkalu, ensure that oil is sufficiently hot.
2. Based on the size of the vessel and amount of oil, you can deep fry pappu chekkalu.
3. Don’t crowd the vessel with too many chekkalu. Reduce the flame to medium and deep fry the chekkalu to golden color.
4. Remember the frying has to done on medium flame to achieve that golden color and crispiness.
5. Cool completely before storing in an air tight metallic container.
Total fat – 8g
Sodium – 150mg
Total carbs – 17g
Dietary fiber – 1g
Protein – 2g
Calcium – 2%
Iron – 2%