Tengalu is a crispy, dry snack usually made during Diwali and Holi. It is popular in Karnataka and Tamil Nadu. It is also known as Thenkuzhal.
I have great memories of this snack. During Diwali, chakli and tengalu were often prepared at home in big containers and stored. Usually, Tengalu is made by making the flour at home. It is a week-long process and today, none of us have the time and patience to do. I prefer making the easier method these days as life seems to be busy. Here is the method I use to make Tengalu using ready flour. Here, I bought the urad dal flour from supermarket.
Difference between Chakli and Tengalu :
Chakli and Tengalu are both deep-fried snacks from South India but chakli is more popular in all regions. Tengalu is made only in some parts of the state. The blade/jali for Tengalu has three or four perforations but the Chakli blade has only perforation. Moreover, different varieties of chakli are prepared.
This is a guest- post I have written for Sapana. Sapana is an awesome blogger who blogs at Cooking with Sapana. It is good to be associated with her in this blogging world. Her blog has many dishes from different cuisines. Do check out her blog and the recipe for Tengalu.
If you ever make this recipe, do take a picture and tag @evergreendishes on Facebook or @evergreendishes on Instagram.
Subscribe to get all updates and an e-book for free !
Methi Mathri is an Indian snack usually made in many households. It is crispy, tasty and ideal to serve with tea or during mid-day.
It’s ideal to store these snacks at home, children crave quite often and they make good snacks with masala chai. It is ideal to carry during travelling.
Cut and wash the fenugreek leaves, put them in a colander.
Mix wheat flour and semolina in a bowl. Add cumin, pepper powder, salt and ajwain to it. Add ghee and rub it well.
Add fenugreek leaves, mix well.
Add water to it, knead to a stiff dough.
Keep it aside for five minutes.
Heat oil in a pan.
Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
Put the discs in oil. Deep fry them on slow to medium flame, once they are golden in colour, remove on a plate with a tissue paper/ absorbent paper on it.
Repeat for the rest of the dough.
Take a tip:
You can take small ball of the dough, roll into a thin puri and then prick with a fork. Repeat for all the balls.
You can reduce the amount of fenugreek leaves to 1/2 cup
2 cups wheat flour1/4 cup semolina3/4 cup fenugreek leaves2 tablespoon ghee1 teaspoon cumin1 teaspoon pepper powder1/2 teaspoon ajwainsalt to taste1/4 cup wateroil for fryingAdd water to it, knead to a stiff dough. Keep it aside for five minutes.Heat oil in a pan.Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.Repeat for the rest of the dough.
Cut and wash the fenugreek leaves, put them in a colander.
Mix wheat flour and semolina in a bowl. Add cumin, pepper powder, salt and ajwain to it. Add ghee and rub it well. fenugreek leaves, mix well.
Add water to it, knead to a stiff dough.
Keep it aside for five minutes.Heat oil in a pan.
Take a ball of the dough, roll into a thin ircle. Cut into discs using a cookie cutter or any circular shaped object. Pork them with a fork.
Put the discs in oil. Deep fry them on medium flame, remove on aplate with a tissue paper on it.
Repeat for the rest of the dough.
Pin it for later:
Methi Mathri
This post is part of #BM97 with the Kid’s Special for the theme ” Travel Food” co-hosted by Renu
Indian snacks are so many that each time we can make a different variety, not to mention the various regions that we have. Nipaatu, Chakli, Tengalu and Murukku are popular South Indian snacks that one can find stored in jars.
Murukku is one such snack that resonates with everyone. Every house must be having their own version that has been passed through generations. Split gram murukku is a tasty and crunchy snack, one would love to have it over again and again. (more…)
Mathri is a popular Rajasthani snack, that is usually had with a cup or tea or with pickle. It is crispy, flaky, mild spicy and tasty. It’s been one of the favourite at home. Masala mathri is a slightly modified version to the regular one.
Mathri is usually made with all purpose flour. But it can be made healthier by mixing equal quantity of wheat flour along with it, for now I am enjoying this version.
In South India, poha or beaten rice is extensively used in preparing snacks. Commonly called as Avalakki in Karnataka, Poha chiwda is a tasty ready to eat snack for evenings or along with a cup of tea. It is used during fasting and makes a good snack for a back pack.
Only a South Indian, can relate to the love of poha chiwda, or hurida avalakki as it commonly called. You will find it stored always in the kitchen shelves. It is relished along with tea as a snack, one can heartily eat it as a breakfast, usually mixed with coconut and vegetables. It makes a quick snack to serve in the evening too.
poha chiwda
Different varieties of beaten rice are available in the market. From the very thin to the hard thick. here, the thin variety is used. Clean and keep it aside. You can even sun dry it for sometime.
This variety of Poha chivda is commonly called as hurida avalakki in kannada. It is not deep fried .
INGREDIENTS :
poha or beaten rice (thin variety) 1/2 kg
ground nuts 1 cup
roasted gram 1 cup
curry leaves handful
cumin 2tsp
cumin powder 1tsp
chilli powder 1 1/2tsp
salt
sugar a pinch
oil 1 cup
asafoetida 1/4 tsp
turmeric powder 1/4 tsp
METHOD :
Grind cumin and keep it aside.
If possible, keep the poha in the sun for sometime.
Take oil in a kadai, heat it and add the cumin .Along with it add the groundnuts. Let them cook for sometime.
Now add the roasted gram and stir. Add asafoetida and turmeric powder. Then add the cumin powder and stir. Add curry leaves,salt ,sugar and chilli powder. Stir altogether.
Now ,add the poha and mix well. On a low flame, heat it for sometime. Keep stirring lest it may not get burnt. The heating gives crispiness to the snack.
When cool, store in air tight containers.
Watch the video:
Pin it for later:
Poha Chiwda
If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.
Subscribe to get all updates in your inbox and an e-book for free !
