Last modified on 12 August 2014, at 23:41

Cookbook:Deep Fried Chickpea Dough Balls (Chyueeam)

Deep Fried Chickpea Dough Balls (Chyueeam)
Category Indian recipes
Time soak: 8 hours
prep: 20-50 minutes

Cookbook | Ingredients | Recipes | Cuisine of India

Cheyeeam - deep-fried balls of ground chickpeas.

IngredientsEdit

ProcedureEdit

  1. Soak kadalai paruppu in clean water for at least 8 hours. They will double in size, so allow extra water for them to soak up!
  2. For pooranam, boil kadalai paruppu. This should take about 40 minutes in a pot, or about 9 minutes in a pressure cooker (plus 10 minutes to depressurise).
  3. Grind boiled kadalai paruppu with the jaggery and elachi, without adding any water, making a dough. Make small balls with the dough.
  4. Make fine dough of maida with a little water, forming a dense consistency. Add salt as needed.
  5. Soak pooranam balls in the maida dough.
  6. Pour the oil in a pan. After heating oil, add a few pooranam balls. Deep fry individually until golden.