Pudina Pappu Chekkalu is the mint flavour Traditional Andhra snack normally made with rice flour, decked with chana dal.
The other popular Pappu Chekkalu or Pappu Billalu is made with chana dal or palli (peanuts) sesame seeds etc. I have already shared two versions, the nipattalu and the Pappu Chekkalu with a different recipe.
Since we are starting the fourth week of BM#104 Sweets & Snacks, this week is a special one as it is a mandatory week where all the participants will be making the same dishes from 8 selected Indian States.
As I have to think about two versions of the same dish, I decided to make two different recipes and for some dishes, I have followed two different cooking methods.
The first in the series selected is the classic Andhra Snack Pappu Chekkalu. I have such nostalgic memories associated with this snack and each time I eat it, I remember those childhood days.
When we used to travel during our vacation, we used to go with Daddy’s friend. Uncle’s second daughter is my age and later was my classmate as well. So many trips were done with them also included.
Aunty always used to get these pappu billabu from her mom’s place. It was mostly with peanuts or sesame seeds. Both taste out of the world and I can still remember the taste.
Since that’s a traditional way of making, I have made that version of Palli Pappu Chekkulu in Spice your Life! And followed this recipe to have a variation of the same dish with including mint in the dough.
My crackers didn’t turn out so green, however the mint flavour was quite strong in the snack.
Week 1 – Sweets (Indian Halwas)
Week 2 – Snack from the same State (Rajasthan)
Week 3 – Snack of our choice (Rice based Traditional Snacks)
Pin this for Later!
Step By Step Pictures to make Pudina Pappu Chekkalu
Pudina Pappu Chekkalu ~ Mint and Rice Crackers
1 cup Rice Four
1/2 cup Mint Puree
Salt to taste
1 tbsp Chana Dal / Split Bengal Gram
1 tsp Red Chilli Powder
Cooking Oil for deep frying
How to make Pudina Pappu Billalu
Wash and soak the chana dal for 2 hours.
Remove stems, wash and grind the mint leaves into puree, keep aside.
Bring one cup of water to boil, add salt, 1 tsp of oil, mint paste, rice flour, soaked chana dal, red chilli powder and combine. Allow it to cool.
Divide the dough into lime sized balls. Place the dough ball on an oiled plastic sheet and press to form thin discs.
Heat oil in kadai. Deep fry the discs in hot oil till they turn crisp and light golden color. Remove from oil and store in an airtight container.