Fried pulses/sprouts mixture for snacks Recipe

Cooking Directions

• STEP 1.Wash and soak a mixture of pulses like chickpeas, moong dal, and black-eyed peas overnight.
• STEP 2.Drain the soaked pulses and spread them on a clean cloth to dry for a few hours.
• STEP 3.Heat oil in a deep pan and fry the dried pulses until they turn crispy and golden brown.
• STEP 4.Remove the fried pulses from the pan and place them on a paper towel to absorb excess oil.
• STEP 5.In a separate pan, heat a little oil and add cumin seeds, chopped onions, and green chilies.
• STEP 6.Saute until the onions turn translucent and add the fried pulses to the pan.
• STEP 7.Sprinkle salt, red chili powder, chaat masala, and mix well to coat the pulses evenly.
• STEP 8.Cook for a few more minutes until the spices are well incorporated.
• STEP 9.Turn off the heat and let the mixture cool down completely before storing in an airtight container.
• STEP 10.Serve the fried pulses/sprouts mixture as a snack or garnish it with chopped coriander leaves and lemon juice for added freshness.

Cooking Tips

• Make sure to soak the pulses overnight to ensure they cook evenly and become tender.
• Ensure that the pulses are completely dry before frying to avoid splattering of oil.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• You can add roasted peanuts or cashews for an extra crunch and flavor.
• Store the fried pulses/sprouts mixture in an airtight container to maintain its crispiness.

Storage and Serving

• Store the fried pulses/sprouts mixture in an airtight container at room temperature.
• It can be stored for up to a week.
• Serve the mixture as a snack with tea or as a topping for salads and chaats.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.