CRUNCHY SPICY CROONERS

This one turns my entire family into crooners. They burst into song. I have never figured out why.
Maybe its because they get their dose of fried food which they are deprived of these days.
But I am the one who has a reason to croon because unbeknown to them I fry some and bake some and mix them up before storing in my large sized jar, which they dig into as soon as they return home from work or school.



Crunchy spicy crooners(deep fried and baked)



This recipe is a healthy variation of  an Indian crunchy snack.

The spinach, mint, celery and coriander not only add to the nutritive values but also adds flavour.

Millet flour adds to the taste and also reduces the plain flour content in the recipe.

Baking it makes it more healthy though I love the deep fried version.

Millets are mainly starchy and rich in iron and phosphorus, B vitamins (niacin, B6, folic acid), calcium, iron, magnesium and zinc. They contain 11gm. of protein per 100 gm. of the dry grain.

Millets are a mild thyroid peroxidase inhibitor and hence should not be consumed in large quantities by those affected by a thyroid disease.

They do not contain gluten hence are good for people with gluten intolerance.

Millet makes up almost 40% of the cereal consumption in Western Africa.

The millet seeds can be pearl white, pale yellow, brown, grey, slate blue, purple, orange-red, deep-brown or almost black.


Click on the links to find out about them.

SPICY CROONERS

Ingredients:

For the Spinach Mint Puree`

.Spinach........................................2 cups

.Mint.............................................1 cup

.Celery stick.................................1/2 cup, peeled and finely chopped

.Green chili(chili padi)................4 to 5

.Onion..........................................1/4th cup

.Ginger.........................................1 tsp. grated

.Garlic..........................................2 cloves

.Lime juice...................................2 tsp.

.Spicy coriander dip....................2 Tbsp.

.Salt..............................................to taste

.Garam masala powder................1 tsp.

.Red chili powder........................2 tsp.

.Roasted cumin seed powder.......2 tsp.

for the dough:

.Plain flour/all purpose flour........2 cups

.Blue corn grits.............................1/2 cup*



.Semolina......................................1/4th cup

.Millet flour...................................1 cup

.Sesame seeds................................1 Tbsp.

.Carom seeds..................................2 tsp.

.Flax seed powder..........................1 Tbsp.

.Red chili powder...........................2 tsp.

.Garam masala powder...................2 tsp.

.Roasted cumin seed powder..........1/2 tsp.

.Salt.................................................to taste, approximately 1 1/2 tsp.

.Soda-bi-carbonate........................1/2 tsp

.Oil................................................1/4th cup

.Green paste...................................1 cup
.Water.............................................1Tbsp.

Spice mix:
.Roasted cumin seed powder..........1 tsp.
.Red chili powder............................1 tsp.
.Black salt.........................................1/4th tsp.
.Dry raw mango powder(amchur)......1 tsp.

.Salt....................................................to taste

.Garam masala powder(optional).......1/2 tsp.
.Dry mint leaves..................................1 tsp. crushed into powder

Method:
.Grind together all the ingredients of the spinach mint puree`.
.Mix together the ingredients for the spice mix and set aside.
.Mix together all the dry ingredients for the dough.

.Add the oil and 1 cup of the green paste, water and knead a hard dough.

.Cover with a plastic cling film and set aside for 30 minutes.

How to proceed:
Fry them
.Heat oil in a deep wok for frying.
.Knead the dough once more before rolling out.
.Divide into 6 equal portions.

.Roll out and cut into discs of 1 inch diameter of 4 mm thickness.

.Roll them out into still thinner discs and using a fruit carving knife make a number of slits on the


cutting and rolling crooners

 surface leaving 2 to 3 mm. along the
 circumference.

.Roll tightly into cigar shapes sealing the ends

 with a little water.

.Gently expose the center by prying the slits

 open, taking care not to break the delicate

 cigars.

  OR

.Simply cut the rolled out dough into diamond

 or square shapes of 1 cm. and 4 mm.
 thickness.

.Test the oil for right temperature by putting a

 small portion of the dough into the oil. If it

 slowly rises

 to the top the oil is ready. If it rises instantly

 the oil may be just a little too hot.

.Add the prepared cigars or squares or diamonds or discs into the oil and stirring constantly fry on low

 heat till crisp and  golden brown.

.Drain on a kitchen paper towel.

.Sprinkle the spice mix and toss.

.Serve hot as a munchy with tea or store in an airtight container when cool for later use.

Bake them

.Pre-heat the oven to 180 degree C.



on a baking tray



.On a lightly greased a baking tray put the cigar or squares or discs or any shape you like made of this

 spicy dough.

.Brush lightly with a little milk and bake for 15 to 20 minutes until crisp.

.Sprinkle the spice mix and toss.

.Cool and store in an air-tight container.

Note:
.The crooners are ready when they finally start to settle at the bottom and change colour to light
 greenish brown.
.Test to see if crisp. If not fry some more on low heat.
*Blue corn grits add the colour and crunch and can be substituted with yellow corn grits.
.The deep fried ones turn out darker than the baked ones.