It isn’t too difficult to make and it’s a very crunchy spicy, tasty and yummy snack which is great for anyone and perfect with tea or coffee! If you’re para crazy then check out my Sugar Coated Shakkarpara and Jaggery or Gur Para
You will need :-
- 250 g chickpea flour or besan
- 250 g plain flour or chapatti flour
- 50 g fine semolina
- 100 ml oil
- Salt to taste
- 2-3 tsp red chilli powder ( you can adjust to your liking )
- 2 tsp sesame seeds
- 2 tsp ajwain ( carom seeds )
- Oil to fry para
Masala powder to sprinkle on crackers
- Red chilli powder 1 tsp.
- Dry mango powder 1/2 tsp. ( Amchoor Powder )
- Garam masala 1/2 tsp.
- Chaat masala 1 tsp.
- Anardaana powder 1/2 tsp. ( pomegranate powder )
Method :- Mix all the masala powder ( to sprinkle ) in one bowl and leave it aside. Mix chickpea flour, plain flour, semolina, 100 ml oil, salt, sesame seeds, ajawain seeds and red chilli powder in a bowl. Combine everything and make a stiff pliable dough. ( like a puri dough ) Cover with wet cloth and leave it 10-15 minutes. Divide dough into 4-5 equal parts. Make a ball from each part of the dough and roll into a circle on a flat surface with rolling pin about 1/2 ” thick . Prick the circle with fork so para doesn’t fluff up. Cut each of the rolled dough into half with pizza cutter or knife. ( if you feel like whatever shape you desire you can give like square or diamond but I preffered long sheets ) Heat oil in a heavy bottom kadai , fry the paras on a medium to low heat until brown. Remove it from the hot oil. Sprinkle masala powder which prepared earlier and let it cool to room temperature they will go crispy.
Note :- Please do not get confused with this recipe thinking that these are regular Fafda or Choraphali fafda, they both totally different recipes. Check out my Fafda recipe and look forward to see Choraphali fafda recipe in near future.
This Vegan Peanut Noodle Salad recipe is bursting with vegetables and textures. It is so quick to make with a total prep time of 15 minutes.
Perfect for meal prep or for a quick lunch.
- Ingredients
- How to make Cold Peanut Noodle Salad
- Storage
In this Asian cold noodle salad , crunchy vegetables and noodles are tossed in a soy garlic dressing.
This recipe is a little different in that it doesn’t use a peanut sauce but rather dried roasted peanuts. And as the salad is cold, I find that peanut sauce that is made with peanut butter can cause the noodles to clump up.
You can try this Vegan Thai Peanut Noodles Recipe if you are looking for a peanut butter based dressing.
Ingredients
Noodles – I have used thick wholewheat noodles. Sometimes I use wholewheat spaghetti. You can use soba noodles, ramen noodles, udon noodles or rice noodles.
Brown noodles have a bit more fiber.
Green beans – trimmed and cut
Carrots grated julienne or in thin strips
Spring onion (green onion) – sliced
Cucumber – cut into quarters
Fresh herbs – finely chopped basil, coriander (cilantro) and mint
Roasted peanuts – you can roast peanuts at home or buy them ready made
Rice vinegar
Sesame oil
Soy sauce – use either light or a combination of light and dark soy sauce
Lime zest and lime juice
Garlic – finely chopped or grated
Red chilli – either fresh chopped red chili or use red chilli flakes
Brown sugar alternatively use maple syrup or agave
Black pepper powder
Salt – check salt levels before adding as soy sauce is high in sodium (salt)
Optionally add a little grated fresh ginger for zing
You can use other veggies like bell pepper, red cabbage or bean sprouts also.
You can add an extra drizzle of sriracha if you want to add spicy flavors to the dish.
Gluten-free noodle salad
Use gluten-free noodles or spaghetti
Instead of soy sauce, use tamari.
How to make Cold Peanut Noodle Salad
The first step is to prepare the dressing:
Place rice wine vinegar, sesame oil, soy sauce, lime zest and lime juice, finely chopped cloves garlic, red chili flakes, brown sugar, pepper powder and salt in a bowl and whisk until well combined.
Leave it aside.
Boil noodles according to package instructions.
Rinse under cold water to prevent the noodles from cooking further.
Add the green beans and carrots in boiling water for 3-4 minutes, then drain once the vegetables have softened but still have bite.
In a large bowl, toss the noodles, peanuts, cooked vegetables cucumber, spring onion and chopped herbs with the dressing.
Mix well and sprinkle with roasted peanuts, herbs and chopped spring onions.
Serve warm immediately or cold at room temperature.
Storage
Store leftovers in an airtight container in the fridge.
Dressed salad will keep overnight but will loose freshness if left for longer.
For meal prep purposes, I suggest storing the prepared vegetables separately and adding the dressing just before serving. This keeps the vegetables crunchy for longer.
You may want to store the noodles tossed in a bit of sesame oil to prevent them clumping together.
Do not heat the salad as the cucumbers will loose texture.
Other Vegetarian Salad Recipes
Indian Chickpea Salad
Tuscan Tomato and Bread Salad (White Bean Panzanella)
Mango, Avocado and Black Bean Salad
Pesto Potato Salad
Chickpea Salad with Creamy Avocado Dressing
Vegan Greek Potato Salad
Orzo Pasta Mediterranean Salad
Watermelon Carpaccio Salad with Tahini
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Peanut Noodle Salad
Equipment
- 1 pan
Ingredients
- 3 cups noodles I’ve used wholewheat
- 2 cup green beans trimmed and cut in to half
- 1 cup carrots Juliane
- 1 cup roasted peanuts
- ½ cup spring onion finely chopped
- 1 cup cucumber cubed
- ¼ cup fresh herbs basil, coriander and mint
- 3 tablespoon rice wine vinegar
- 3 tablespoon sesame oil
- 3 tablespoon soy sauce
- 1 tablespoon lime zest
- 3 tablespoon lime juice
- 3 cloves garlic minced
- 3 tablespoon brown sugar
- 1 tablespoon red chilli flakes
- 1 teaspoon black pepper powder
- 1 teaspoon salt or to taste
Instructions
- Place 3 tablespoon rice wine vinegar , 3 tablespoon sesame oil , 3 tablespoon soy sauce , 1 tablespoon lime zest , 3 tablespoon lime juice , 3 cloves garlic , 3 tablespoon brown sugar , 1 tablespoon red chilli flakes , 1 teaspoon black pepper powder and 1 teaspoon salt in a bowl and whisk until well combined.
- Leave it aside.
- Boil 3 cups noodles according to package instructions.
- Rinse under cold water to prevent the noodles from cooking further.
- Add the 2 cup green beans and 1 cup carrots in same boiling water for 3-4 minutes, then drain once the vegetables have softened but still have bite.
- In a large bowl, toss the noodles, peanuts, cooked vegetables 1 cup cucumber , 1/2 cup spring onion and 1/4 cup fresh herbs with the dressing.
- Mix well and sprinkle with 1 cup roasted peanuts , herbs and spring onions.
- Serve warm immediately or cold at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
