Long-chirray: An Indian delicacy

I googled long-chirray recipes, one fine evening while having tea, and I was astounded that there was absolutely no mention of this recipe anywhere online. I decided that instant, I had to share this recipe with you people. It will be an utter loss for the foodies if you die before you taste it. Trust me.

Before I type the recipe, I would like to introduce the dish first. My family is pretty “chatori” i.e. we love spicy foods and different fried stuff ranging from samosay to pakoray to karri (though I don’t like karri) to different chatneys (Oh, you’ll find a variety of them if you ever open our refrigerator). That’s partly because our taste-buds are very desi. And partly because of the fact that our grand-grand parents and generations of them have spend their lives in India and these recipes have been passed on and cherished, much to our delight.

Long chirray, was a dish my maternal granny used to make in huge amounts, as my mom narrates, specially for the aftari arrangements in our granpa’s mosque. So, naturally, my mom grew up seeing this dish. Later, when she got married, she prepared this dish when one of my paternal uncle’s family came over to the newlyweds’ place for lunch. And voila! They absolutely loved it and it became an instant hit. Bonus points for Ammi! And since then, it remains as one of the most love-able dishes, all thanks to my mom, at my paternal side.

Long-chirray, are basically soft, chickpea flour fritters, garnished with a sweet-sour-&-spicy chutney which eventually, makes the time cease for you and you can’t help closing your eyes, dreaming of love for food and savor the taste on your tongue.

I hope this intro is enough to increase your appetite and your curiosity.


  • Chickpea flour (basen) (1 cup)
  • Roasted cumin seeds (1 tsp)
  • Carom (Ajwain) (1/4 th tsp)
  • Salt
  • Oil (for frying)
  • Water (2 cup)

Chutney (sauce):

  • Pulp of Tamarind (imlee mixed in water) (1/2 cup)
  • Sugar (2 tsp)
  • Roasted cumin seeds (1/2 tsp)
  • Ground red chillis (1/2 tsp)
  • Salt (to taste)


  • First of all, prepare the chickpea mixture/dough. Add water to it & mix, to an extent that it isn’t as thin as you prepare for the usual chickpea fritters; this flour needs to be a bit thick so that it is easy to give the fritters a good shape and to keep them soft. Add the other ingredients and salt to taste and mix it well.
  • In preheated oil, add one fritter at a time. Don’t use a spoon; trust in the powerful art of your hands and it’ll give you cute, endearing, squiggly shapes. Fry them until they turn brown. Make sure, while frying, the fire should be medium. Pro tip: The best fritters have small holes.
  • Put these fritters in a bowl of water. Let them soak as much water as they can until they are soft. The better & softer the chickpea mixture, the softer would be the fritters in less time.
  • Take them out in a dish and prepare the chutney.
  • The chutney or the sauce, is all about your taste. You can add more sugar if you like sweeter sauce or you can add more chillis if you need a little more spice. Mix them up and chill the sauce for a while.
  • Garnish the fritters with the sauce. Make sure all the fritters have at least 3 drops of the sauce. It would be good not to use the whole sauce at once; save some and present it in a small bowl along with the dish.

Finally, the dish is ready. It is an excellent mouth watering delicacy, a must have for your beautiful table on the next dinner/lunch you prepare for masses. I can guarantee you that the flavor will leave you craving for more and it would be hard to stop eating it once you have started.

Do give me your feedback & share it with your friends and family, please, if you like this dish. It would be a great help. 🙂


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