Sprouted Kala Channa ( Black Chickpeas) Pakora – with Flax seeds and Cauliflower

An utterly delectable and finger licking snack made with sprouted Kala Channa or black chickpeas…. I had a whole bowl of sprouted Kala Channa and was a bit bored of creating salads out if it .. I know …Gasp! Sacrilege !

Alright, I know technically you are not supposed to be tired of it. What with the detox mania hitting everywhere , I feel guilty when I add in an extra drop of oil!

Sprouted Kala Channa ( Black Chickpeas) Pakora - with Flax seeds and Cauliflower

 Tsk! Tsk! what kind of responsible human being am I? Where did “My body is a temple” adage disappear? How could I be irresponsible enough to turn a bunch of sprouted Kala channa into this this this…. Utterly delectable delicacy.

Yes, it is deep-fried!

Yes, you can do it the appe / kuzhipaniram pan.

Yes, you can make cutlets out of this.

Yes, you can add a whole bunch of grated veggies to this.

Yes, you can grind Jalapeños in this to make it spicier.

I chose to opt for deep-frying this. It is an occasional thing at home and such an indulgence on a rainy day is best enjoyed with a hot cup of tea!

 Sprouted Kala Channa with brown rice and a mystery health ingredient ( Nah! No guessing games – flax seeds)! Heaped in with Onion and shredded Cauliflower! Add a dash of this and a dash of that.. And you have wonderful pakoras!.. A cup of tea and you have a winsome combination!

Sprouted Kala Channa ( Black Chickpeas) Pakora - with Flax seeds and Cauliflower

Ingredients:

Legumes/ beans:

  • 1.5 cups of sprouted kala channa (Can be substituted for a mixed legume bunch or simply well soaked and rehydrated kala channa)
  • 0.5 cup of flax seeds , soaked for about 30 min or so . Alternatively you can simply grind it as a powder and add.
  • 0.5 cups of Sooji or Semolina or Rava – Medium kind
  • 0.5 cups of brown rice – soaked in warm water for about 30 minutes. ( Can be substituted for rice flour – 1/2 cup)

Vegetables/Herbs

  • 1 cup of grated cauliflower- steamed for about 5 min in the microwave. You can add it raw too.
  • 0.5 cups of diced onions – finer the better.
  • 4-6 green chillies, fine diced
  • 1 Tbsp. of ginger garlic paste
  • 1/4 cup of cilantro – chopped fine
  • 2-3 Tbsp. of Mint  chopped fine ( optional)

Spices: ( Individual preference can dictate the kind of spices added)

  • 1 tsp of Garam masala powder
  • 0.5 tsp of Red chili powder ( optional to kick up the spice level)
  • 1 tsp of Chaat masala powder
  • 1 tsp of salt + adjusted to taste

 Frying:

  • Deep frying in peanut/ canola/vegetable /saffola oil of your choice.

 Method:

  • Grind to a thick consistency the ingredients listed under legumes or beans except the rava and rice flour of using. If using the soaked brown rice, please do grind it well. The batter should not be extra fine or smooth but be ground enough not to have any big pieces but have enough rough edges to have dimensions.
  • Add the sooji ( and rice flour if using) and mix it well.
  • Add in all the ingredients listed in spices and mix well.
  • Add in the ingredients listed in vegetables an herbs and mix well.
  • Let the batter rest for about 10-15 minutes.
  • Meanwhile heat the oil on medium high heat.
  • Test the temperature of oil by putting in a tiny dropfuls of batter. If it floats immediately to the top and is sizzling, you can drop the rest batter in batches. Just keep enough room for these to flip around.
  • Fry these in medium- high heat to a nice even brown. Do not fry in very high heat. If you do so, the outer layer will get cooked faster than the inner one and it is not something you will relish!

Enjoy with a hot cup of tea and some great music !

Sprouted Kala Channa ( Black Chickpeas) Pakora - with Flax seeds and Cauliflower

 

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