Falafel has become my new favorite after coming here to the USA. It makes a great appetizer when teamed up with Hummus. My recent favorite for Friday dinners or in-house parties.
Be it as appetizer, or with rice and even using it as kebabs to make pita bread rolls. They are a perfect meal for parties. Oooh that creamy hummus. Instead of a Mayo dip, hummus is a great healthy substitute indeed.
This recipe is inspired from my mother’s recipe. When she tells me to eat makhane as they are rich in calcium. So we stopped bringing namkeens, seeing how bad the oil they are using & replaced them with murmura (puffed rice, makhane). Was reading how unhealthy canola/sunflower/palm oils are. This recipe is cooked in Ghee.
100 gm Makhane
6 tbsp Ghee
2 tbsp Kashmiri mirch/deghi mirch
1 tsp Red chilli powder
1 tsp Chat Masala
Take a large big pan/kadhai. Add 3 tbsp of ghee.
Stir & roast the makhane for 10 mins on low flame.
On a separate pan, add 3 tbsp of ghee, kashmiri lal mirch, red chilli powder, salt, chat masala.
Mix the tadka with the crispy makhane. Stir well. Mix well
Keep stirring the makhane, otherwise they will stick to the pan & easily burnt.
You can add more chat masala or chilli powder if like it on the spicier side.