How to Make Keropok Lekor (Traditional & Healthy Version)
Keropok Lekor, though originally a coastal fish snack, finds its unique vegetarian twist in Indian cuisine by replacing fish with nutritious local ingredients such as soya granules and besan (gram flour). This Indian-style Keropok Lekor is perfect for those seeking a crunchy, savory snack that’s both satisfying and guilt-free. With the earthy flavors of coriander (dhaniya), green chilies, and a hint of ajwain, it brings forward tastes familiar to Indian homes. Enjoyed especially during monsoon evenings or as an accompaniment to chai, this snack offers a satisfying bite and is often served during gatherings and festive occasions. Its crispy exterior and soft, flavorful inside make it a hit among all age groups. The Indian version preserves the essence of street-style snacks while keeping it healthy and vegetarian, making it suitable for various dietary preferences. Highly adaptable, it can be steamed or air-fried for a lighter version, making it an excellent addition to your calorie-conscious menu.
Ingredients
- 1 cup Soya granules (soaked and drained)
- 1/2 cup Besan (gram flour) (chickpea flour)
- 1/4 cup Rice flour (chawal ka atta)
- 1 small Onion (finely chopped)
- 2 Green chilies (finely chopped)
- 2 tbsp Fresh coriander (dhaniya) (chopped)
- 1/2 tsp Ajwain (carom seeds)
- to taste Salt
- 1/2 tsp Black pepper powder (kali mirch)
- 1 tbsp Oil (for greasing or shallow frying)
- as needed Water (to bind the dough)
Step-by-step instructions
Step 1 · Soak soya granules in hot water for 10 minutes
Soak soya granules in hot water for 10 minutes. Drain and squeeze out excess water.
Step 2 · In a mixing bowl
In a mixing bowl, combine soya granules, besan, rice flour, chopped onion, green chilies, coriander, ajwain, salt, and pepper.
Step 3 · Gradually add water to form a soft
Gradually add water to form a soft, pliable dough. It should not be sticky.
Step 4 · Divide the dough into small portions
Divide the dough into small portions. Roll each into finger-length cylindrical shapes (like thick sticks).
Step 5 · Heat a tawa or non-stick pan with a little oil
Heat a tawa or non-stick pan with a little oil. Place the cylinders and shallow fry on medium flame, turning to cook all sides till golden brown and crisp.
Step 6 · Remove and place on absorbent paper
Remove and place on absorbent paper. Serve hot with mint chutney or tomato ketchup.
Why this recipe is healthy
By using soya granules and besan, this recipe offers a high-protein, low-fat snack without compromising on flavor. The absence of refined flour and deep frying keeps it light and suitable for those watching their calorie intake. Rich in plant-based protein and fiber, it supports weight management and digestive health, making it an excellent healthy Indian snack option.
A note on tradition
Street-style snacks hold a special place in Indian culture, often enjoyed during monsoon, Holi, or Diwali, when families gather for celebrations. This Indian adaptation of Keropok Lekor is reminiscent of pakora stalls and chaat counters, offering a healthier, protein-rich alternative. Its versatility and easy preparation make it a favorite at tea time and small get-togethers across urban and coastal India.