Ingredients
- - 2 cups cooked chick peas, drained (preferably NOT from a can - soak the dry beans overnight, cook them in the morning)
- 1/2 cup shredded coconut (2 tbsp for a MUCH lower-fat version)
- 2 tbsp. canola or peanut oil
- 1 tbsp. black mustard seeds
- 1/2 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. salt (optional)
- I prefer to make this from scratch - soak a cup of dried chickpeas in water (with a pinch of baking soda) overnight. In the morning, drain, then add fresh water and cook the swollen chickpeas. You'll wind up with 3 cups of cooked chickpeas. Use the extra cupful for hummus or another dish. :)
- If you're using canned chickpeas, rinse well and drain - you don't want or need all that extra salt.
- If you're using frozen shredded coconut, semi-thaw it in the microwave - half a minute at medium power will soften it enough so you can crumble it easily.
- If you want to use desiccated coconut, soak the dried stuff in an equal volume of luke-warm water and let it sit for 10 minutes or so to rehydrate.
- Feel free to experiment with the spices - every family had its own preferred version - cayenne, curry powder, cumin, lemon juice ... the variations are endless! :)
Description
This Is A Favourite After-school Snack In Kerala Homes. High In Protein And Fibre, It Kept Us Kids Going Those Extra Hours Until Dinner - Often Eaten At 8 P.m. Or Later!This Recipe Is A Basic One - Feel Free To Experiment With Other Spice Mixes That You P
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