Mung bean cookies

Lightly salted, spicy, crispy biscuits are very tasty and crunchy! It was based on the recipe for Murukku cookies.

Ingredients

• salt 1 pinch (s)
• ghee (in dough) 2 tablespoons
• corn flour 1 cup (s)
• rice flour 1 cup (s)
• mung 1 glass (s)
• chili (flakes) 1/2 tsp
• vegetable oil (for frying) 1 cup (s)

Directions

1. Pour 1 glass of mung bean with water for 12 hours.
2. Peel, boil until tender
3. Peel off the top shell, rinse. Boil until cooked without salt, drain the water.
4. Grind the groats, add flour and salt
5. Puree mung bean in a blender, add salt, flour: rice and corn.
6. Add pepper and spices to the dough, knead thoroughly
7. Add pepper and spices to your taste, stir again.
8. Roll out the dough and cut the cookies out of it
9. Roll out the dough thinly, cut out the cookies.
10. Fry cookies in vegetable oil
11. Heat vegetable oil in a saucepan, fry the cookies until lightly blush.
12. Place the mung bean cookies on a paper towel to remove excess oil.
13. Place the cookies on a paper towel to absorb the excess oil. It is better to serve hot, very tasty!