Chanal Chickpea Falafel 7kki- & Vegetarian Spring Rolls Food

Chanal Chickpea Falafel 7kki: Firstly, in a grinder add cumin seeds, chopped onion, ginger and garlic, green chilies, cumin
powder and pomegranate seeds (anardana).

Preparation Time Cooking time Total Time Serves
15 Minutes 20 Minutes 35 Minutes 6 People


Chickpeas-1 cup

Salt to taste


Green chilli-1

Ginger –1 inch

Roasted cumin powder-1 tsp

Garlic-3 cloves

Refined flour –1/4 cup

Breadcrumbs – 2 tbsps

Oil-as required

Pomegranate seeds- 1 tsp


1. Firstly, in a grinder add cumin seeds, chopped onion, ginger and garlic, green chilies, cumin
powder and pomegranate seeds (anardana).

2. Grind them coarsely with chickpeas and salt. Transfer into a bowl and add bread crumbs
and coriander leaves to make them into patties properly. Mix well

3. Divide into equal portions and shape into patties. Coat with refined flour and refrigerate-
ate for 30 minutes to 1 hour.

4. Heat the Grill Pan or non-stick Tawa, brush it with a little oil.

5. Place the patties in it and cook, turning sides, till fully done and golden brown on both sides.

6. Serve it hot with mint chutney or tomato ketchup.



Vegetarian Spring Rolls

Chanal Chickpea Falafel 7kki

Preparation Time Cooking time Total Time Serves
20 Minutes 45 Minutes 1 HOUR 5
5 People


purpose flour- I cup

Corn four-2 tbsps

Water-1.5 cup



Cabbage-.5 cup


Pepper powder – 1 tsp

Soya sauce -2 tsp

Salt to taste

Ginger – 1 inch

Oil-3 tbsps


1. To make spring roll wrapper, take a large bowl and add plain flour, cornflour, water,
salt and whisk till there are no lumps. Note salt and whisk till there are no lumps. Note
that the consistency of the batter should neither be too thick nor too thin.

2. Take a non-stick pan and heat the oil on medium flame, once the pan is hot, pour
a ladleful of the batter into it and make a thin pancake by tilting the pan or with a large
round spoon.

3. Let it cook on medium flame till the sides start to peel off. Once the sides start to peel
off, transfer the wrapper on to a plate. Do not cook the other side.

4. In the same way, make more Wrappers with the remaining batter and place one wrapper
over the other together by sprinkling flour in between, keeping the uncooked side on top.

5. Now in a kadhai/wok, add oil in it and heat it over a high flame. Once the oil is hot, add
in the grated carrots, chopped capsicum, onion, cabbage, ginger, and stir fry till they
become slightly tender but still have a crunch.

6. Finally add salt to taste, soya sauce, pepper powder and stir them till the mixture gets dry.

7. Remove the kadhai/wok from the flame and transfer the filling mixture onto a plate and
let it cool down.

8. Now, take one wrapper and place it on a flat surface with uncooked side upwards and
apply some flour paste to the corners. Place a handful of the mixture on the uncooked
side of the wrapper.

9. Note that the edges should be sealed well with the flour paste so that it doesn’t crack
when the roll is deep-fried.

10. Repeat this process and keep them aside for a while.

11. Take a kadhai/wok and pour enough oil to deep fry. Deep fry the spring rolls till
golden brown. Turn off the heat and trans- for the dish to a serving plate.

12. Serve hot with ketchup or chili sauce.

Read More: Masala Tales Menu – Menu for Masala Tales College And Home

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