Ingredients required to prepare Chenagapappu garelu :
Bengal gram – 1 cup
Green Chillies – 7 – 8
Ginger – small piece
Salt – required amount
Curry leaves – 2 leaf lets
Jeera – ½ tbsp
Oil – amount required for deep frying
To prepare the mouth watering Chenagapappu garelu, we need to wash the chickpeas and soak them in water for approximately 3 – 4 hours.
After they are soaked well, drain the water and transfer them to a mixer jar and grind them into paste (dont make it too pasty). Pour little water if required.
Take the green chilies, wash them and chop them into small slices. Do the same with ginger.
Now take a wide bowl and add the grinded chick peas paste to it. Follow it with chopped green chilies, ginger, curry leaves, jeera, required amount of salt. Mix everything well.
Now take a thick bottomed vessel and pour oil into it (oil required for deep fry). Let the oil heat.
While the oil is being heated, take a plastic cover or a parchment paper and apply ghee or oil o top of it. Then take little bit of the corn paste and place it on the paper or cover and press it with your fingers into flattened circle.
Then check if the oil is heated. If the oil is hot enough, carefully remove the flattened circle from the paper and transfer it to the boiling oil and fry it.
Flip the pattie so that both sides are cooked properly.
Remove once it turns brown and place it on tissue paper to absorb extra oil.
You can fry four to five patties at a time depending on the size of the bowl you are using for deep fry.
Repeat the process until all the corn paste is completed.
Your tasty Andhra special Chenagapappu garelu is ready to be served.
Note : Chenagapappu garelu may be served as a snack. Dont add too many green chilies as it makes the garelu very spicy to eat.
About : Chenagapappu garelu are made of bengal grams which are rich in protein content.
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