- Take a bowl and soak the raw Channa dal in water for 10-15 mins; chop the spring onion.
- In a large bowl, take the rice flour, add the chilly red powder, salt, cumin seeds, sesame seeds, chopped curry leaves, soaked Channa balanced the crushed peanuts, spring onion. Mix them well, crushing with your fingers till all the peanuts and the Channa dal is mixed well with the dry flour.
- Now heat 3 tbsp oil till it's warm enough. Add this oil to the flour mixture. Carefully mix all the ingredients well. Add warm water to the above mixture slowly and mix it with a spoon. When combined well, the dough should be of a chapati dough consistency.
- Cover it with a damp cloth and let the dough rest for 25-30 minutes.
- In a kadhai, heat the oil to deep fry the Garelu.
- Meanwhile, take a small -ball size dough, while pressing between your palms, make it into a round disc.
- In a small bowl, take some oil to apply on the disc.
- To make the Garelu, you need a Poori-press or Tortilla Press.
- Place a plastic sheet inside the poori-press and apply some oil to the sheet to avoid the dough from sticking to the poori press.
- Place the dough disc inside the poori-press and press it till it's thin like poori.
- If the poori tears, press it with your fingers to cover any imperfections.
- Deep fry it in the oil on a low flame till golden brown and crispy.
- Next, take the Garelu into a basket and store them in an airtight container once cooled down.
