Fried Chickpeas

Nei kadalai is my favorite snack from my childhood and it brings me back fond memories associated with this wonderful savory. Our family get-together were incomplete without nei kadalai and wheat halwa. I still cherish those happy moments with my father who used to bring nei kadalai and Tirunelveli halwa while visiting me. These goodies are famous in Tirunelveli, Madurai and other surrounding places.

IMG_9159

Cooking time: 20 min

Yield: 1 and 1/2 cup

Ingredients:

  1. Split chickpeas (split Bengal gram or kadalai paruppu) – 1 cup (200 g)
  2. Garlic – 10 pods (or 1 bulb)
  3. Curry leaves – 2 sprigs
  4. Red chilli powder – 1/8 tsp
  5. Salt – 1/4 tsp
  6. Groundnut oil, I used about 400 ml for deep frying

Method:

  • Wash & soak chickpeas for 2 hours; soaked lentils get doubled in quantity (ie. 2 cups).
  • Drain water completely and spread on a towel till water is completely absorbed (about 30-45 min).
  • Wash curry leaves and keep aside on a towel to absorb water.
  • Heat a deep frying pan with oil in high flame.
  • When oil reaches the temperature of 200 deg C (just before its boiling point), reduce the flame to medium.
  • Ideally you can deep fry these lentils between 160 & 190 deg C.
  • Place 1/3 cup of lentils onto a wire skimmer and immerse into hot oil.
  • Leave it until sizzling sound begins to settle.
  • Remove skimmer from oil when lentils are in yellow color (even before turning golden).
  • Place fried chickpeas on a tissue towel to absorb excess oil.
  • Repeat the same for next batch of chickpeas (totally 6 batches- 6 times 1/3 cup gives 2 cups).
  • It took 2 to 3 minutes for frying, depending upon the temperature.

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  • Add red chilli powder and salt to the hot lentils.
  • Finally you can fry curry leaves & crushed garlic (as shown in the picture) for garnishing.
  • Store fried chickpeas in an air-tight container when they reach room temperature.
  • Serve delicious nei kadalai along with hot tea or coffee in the evening.

Please Note:

  • I used cold-pressed groundnut oil to follow the tradition.
  • Alternatively you can use coconut oil or any neutral oil.
  • Frying chickpeas inside wired skimmer helps to fry them uniformly and also helps to remove them from oil easily.
  • Chickpeas get cooked even after removing from oil; so it is important to remove them from oil even before they turn golden;  if they turn darker, they become hard to bite.
  • I have added garlic generously, if you want you can reduce or leave garlic.
  • I have crushed garlic pods along with their skin to enhance its flavor.
  • You can also fry minced ginger along with crushed garlic.
  • You may add pepper powder instead of red chilli powder.
  • You can add 1/4 tsp of hot ghee (clarified butter) and mix well before serving to enhance flavor & taste.

 

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54 Comments Add yours

  1. The Life Excerpts says:

    Omy we never miss the chance of buying it whenever we spot the wanderer 😃.

    Liked by 1 person

    1. Megala says:

      Yes, they are so tempting that we can not miss a chance of buying them!

      Like

  2. kittysverses says:

    Thanks for sharing this Megala. I was wondering whether you could please share the recipe of vadacurry. I so like it, but unsure as to prepare it.

    Liked by 1 person

    1. Megala says:

      Sure, will do! Thanks for stopping by!

      Liked by 1 person

      1. kittysverses says:

        Thank you very much Megala 🙂

        Liked by 1 person

  3. foodzesty says:

    Great recipe, sounds so interesting. You only soak the chickpeas for 2 hours? I leave them in a bowl with water all night long 🙂

    Liked by 1 person

    1. Megala says:

      Yes, I used split chickpeas, so do not require over night soaking and 2 hours of soaking is just enough.
      Thanks for stopping by!

      Liked by 1 person

  4. LisaDay says:

    I have had roasted chickpeas, but not fried. Too spicy for me, although I might try it without the heat!

    Liked by 1 person

    1. Megala says:

      Yes, you can very well try with just salt, no need to add pepper or chilli powder. Btw,thank you for stopping by!

      Like

  5. chefkreso says:

    This is something my friend borught with her when we went hiking, it is so refreshing and tasty!

    Liked by 1 person

    1. Megala says:

      Thank you! Glad that you got an opportunity to taste it!

      Like

  6. priyanjali says:

    This looks so yummy! My favorite 😋

    Liked by 1 person

  7. Flavourful snack Megala

    Liked by 1 person

  8. This is one of my fav :):):)

    Liked by 2 people

  9. Wow! I love to hear your story! And more about you! : ) This sounds like a great snack we need more of around here! : ) I’m going to look split chickpeas next trip to the store! I love chickpeas n humus, so I can imagine this being wonderfully delicious! 🙂

    Liked by 1 person

    1. Megala says:

      Oh! Thats so nice, please let me know how you like it! Thank you so much!

      Like

  10. PS says:

    This is so tempting!!My mom used to make this for me when I was young. Lot of memories with this..I like to have this with onions, tomatoes. chilllies, amchur and raw mango. A long journeys in trains can’t be completed without this chaat from vendors who used to sell in local trains in India. Loved It!!! Thank you Megala.

    Liked by 3 people

    1. Megala says:

      Thank you so much!
      Yes, this savory kindled the lovely memories of our childhood!

      Liked by 2 people

  11. Dice n Cook says:

    lovely tempting pics

    Liked by 2 people

  12. Pia says:

    Great share! my husband loves fried chickpeas 🙂

    Liked by 3 people

  13. Sumith says:

    Beautiful share Megala.

    Liked by 3 people

  14. healthy and tasty snack

    Liked by 2 people

  15. Eva@L.E.EBakers says:

    Thanks for sharing!!! These honestly look soooooo good! I want some right now!!

    Liked by 2 people

    1. Megala says:

      🙂 🙂 🙂 Thank you!

      Like

  16. In the old days, we had Indian guys selling kacang putih in Malaysia.
    It’s harder to find them these days.
    Have a look here:
    http://www.themalaysiantimes.com.my/malaysias-best-kacang-putih-going-places/

    Liked by 2 people

    1. Megala says:

      Thanks! Thanks for sharing this link, its quite interesting!

      Like

      1. The link mentioned “Muruku, pakoda, sivel, dhall, aulu, poori, pakoda Sri Lanka, omom, kadalai”.
        I didn’t know we also use “pakoda” in Malaysia, since most Indians there speak Tamil.
        People here call it “bhaji” in England.

        Oh I have not heard of sivel, aulu and omom. Do you know them?

        Liked by 1 person

  17. InspiresN says:

    wow, sounds like a great snack recipe!

    Liked by 2 people

    1. Megala says:

      Yes, thank you!

      Liked by 1 person

  18. petra08 says:

    Lovely flavours and textures, a great recipe 🙂

    Liked by 2 people

  19. This crunchy dal is my favourite .

    Liked by 1 person

    1. Megala says:

      Glad to know that!
      Thanks for stopping by!

      Like

  20. Sandhya says:

    So yummy Megala! What a nice snack for picnics.

    Liked by 2 people

    1. Megala says:

      Thank you so much!

      Liked by 1 person

  21. Very delicious 👌

    Liked by 2 people

    1. Megala says:

      Yes, it is! Thank you!

      Liked by 1 person

  22. Malini says:

    Nice Megala.. eye captivating pics of chickpeas..

    Liked by 2 people

    1. Megala says:

      Thank you, Malini!

      Liked by 1 person

  23. Hey Megala, thanks for sharing this recipe. Actually it made me quite nostalgic, as my mom used to make this often when we were young !!!

    Liked by 3 people

    1. Megala says:

      Yes, it evokes pleasant memories of my childhood too!
      Thanks for stopping by!

      Liked by 1 person

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