Keropok Lekor
Malaysian • Eggetarian
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(for 4-5 pieces per person)
- 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)
Instructions
- 1
Soak soya granules in hot water for 10 minutes. Drain and squeeze out excess water.
10 minutes
Ensure all water is removed so the dough isn’t soggy.
- 2
In a mixing bowl, combine soya granules, besan, rice flour, chopped onion, green chilies, coriander, ajwain, salt, and pepper.
3 minutes
Mix well for even flavor distribution.
- 3
Gradually add water to form a soft, pliable dough. It should not be sticky.
2 minutes
Add water little by little to avoid making the dough runny.
- 4
Divide the dough into small portions. Roll each into finger-length cylindrical shapes (like thick sticks).
3 minutes
Grease your palms with a little oil to prevent sticking.
Why This Dish 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.
This vegetarian Keropok Lekor is high in protein thanks to soya granules and besan, making it a great choice for muscle repair and satiety. Besan and rice flour provide complex carbohydrates for sustained energy, while ajwain aids digestion. Onions and coriander add vitamins A and C, and green chilies deliver metabolism-boosting capsaicin. The minimal use of oil and option to steam or air-fry further reduces overall fat content, making this snack heart-friendly.
Pro Tips
- 💡Tip 1: Use fresh coriander and ajwain for maximum aroma.
- 💡Tip 2: For extra crunch, dust lightly with rice flour before cooking.
- 💡Tip 3: Make ahead and freeze uncooked cylinders for a quick snack anytime.
Storage & Serving
Store in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or air fryer before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
