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6 Serves
59 Mins
Prepare the chickpea flour dough by mixing it with water and spices, then set aside. Gather the peanuts, flattened rice, and curry leaves.
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SwissVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
287 µg / 400 µgCalcium
40 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
134 mg / 420 mgPhosphorus
270 mg / 1,250 mgPotassium
634 mg / 4,700 mgSodium
474 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
9 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Heat the cooking oil in a deep-frying pot over medium heat until it reaches the appropriate frying temperature.
Using a sev press, extrude the chickpea flour dough directly into the hot oil to form crispy noodles, frying until golden brown.
Fry the peanuts, flattened rice, and curry leaves in the same oil until crispy, then remove using a slotted spoon and drain on paper towels.
Combine all fried components in a large bowl, season with salt and pepper, and toss thoroughly to coat.
46
g68
g15
g
