Pappuchekkalu - Gluten Free Indian Crisps

Boo to all those who think of celebrating one's birthday all month long is wrong! It's not wrong at all. 

This year, I've been lucky enough to be with my parents for my birthday and boy am I enjoying myself. It was much needed TLC. We've bonded over cocktails, wine, and yummy Indian food. 

Every year, my mom asks me what I would like to eat for my birthday and she makes those dishes. So far, I've enjoyed Sarvapindi, Double Ka Meetha (also known as Shahi Tukra), Onion Rava Masala dosa with Chutney Powder, sweet roti, and Pappuchekkalu. 

Pappuchekkalu are gluten-free crisps that are made with rice flour, lentils, and spices. They are fun, crackling, and crunchy...once I crunch into one, I can't stop crunching away. So addictive. I don't feel so guilty about eating 4 or 5 at a time because they are made with healthy ingredients. 

Aren't you dying to find out how they are made? I'm munching on some while typing up this post. MMMM, Pappuchekkalu! Me wants more! 

Ingredients for making the dough

- 4 cups Rice Flour                        

- 1 cup Roasted Chana dal (putnalu), finely powdered                         

- ½ cup  Chana dal, soaked in water for 3 hours                                            

- ½ cup peanuts, soaked for 3-4 hours and de-skinned                                                     

- ¼ cup Sesame seeds                                   

- 3 tsp Chili powder (or as needed)

- 5 tsp Salt (or to taste)                                               

- 15-20 Curry leaves, finely chopped (optional)                                                       

- 4 Tbsp Vegetable oil,  heat oil to lukewarm temperature to mix into the dough

- approx. 450ml (or 2 cups) of water

Ingredients for frying the Pappuchekkalu (or crisps)

- 2 to 3 cups of Vegetable oil for frying in a wok

Procedure

• Drain and de-skin the peanuts, coarse crush them in a food processor. If you do not have a food processor, you can finely chop them on a cutting board running the knife over them carefully. Drain the soaked Chana dal too.

• Add rice flour into a wide mixing bowl and the dry ingredients for the crisps (from the pappuchekkalu ingredients list). Mix well and adjust the salt and chili powder, by tasting a pinch of the mixture.

• Now add the remaining items, peanuts, chana dal, curry leaves, and mix well. 

Add the warm oil into the mixture and mix again. Slowly add water to the flour until it forms into a lump, soft and tight but not sticky.

 Take a handful of the dough and make a log and pinch off a lime size and make round balls.

• Place 8" by 10" size wax paper on the counter and spread a few drops of oil on it (can also use unfolded cereal bag). Fold the wax paper in half and place a dough ball on one half of the wax paper and cover it with the other half and press the ball to make a thin, round disk.   

•  Place these disks on a wide tray (as shown above) and cover it with a towel until you have made 20 or so to fry.

•  Heat the oil for frying in the wok at medium to high heat. Place your palm over the wok at a safe height to feel the heat. Test the heat by dropping a small ball of dough into the oil. If the ball sizzles and surfaces to top, then the oil is ready for frying the flattened dough disks. Slowly, insert 10 – 12 dough disks into the oil and fry them until they are golden brown, turning them over in between for uniform frying. Remove them from oil using a slotted ladle into a mesh strainer for the oil to drain further. Later transfer into a container.

•   Cool them for 10 – 15 minutes to attain the proper crunchiness to serve. Store them in a tight lid container after they have cooled for 1 hour. This recipe makes 65 crisps of 3” size. They can be stored and enjoyed for 15 -20 days. 

Have you tried this snack before? I love snacking on these pappuchekkalu or crisps because they are made with good wholesome ingredients. Happy Snacking! 

What snacks have you been enjoying during this current COVID-19 situation? We would love to hear from you.