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Slangetjies (Pea Flour Noodles)
Slangetjies (Pea Flour Noodles) is a traditional South African recipe (from Cape Malay cuisine) for a classic noodle made from a maize flour and chickpea flour dough that are deep fried to cook. The full recipe is presented here and I hope you enjoy this classic South African version of: Pea Flour Noodles (Slangetjies).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Vegetarian RecipesBean RecipesSouth-africa Recipes
This is a classic Cape Malay recipe and these are very similar to German Spaetzle Noodles.
Ingredients:
425g maize flour
425g chickpea flour
4 tbsp salt
1/2 tbsp ground cumin seeds
1l boiling water
oil for deep frying
Method:
Pour the boiling water into a heat-proof bowl and add the salt and ground cumin seeds. Sift the flours into the water then mix with a wooden spoon until you get a stiff dough.
Heat the oil to 180°C in a deep fryer or wok. When the oil is hot, either place the dough into a moorkho machine or press it through a colander or place in a piping bag fitted with a serrated nozzle.
Either drop the dough in small pieces or form into spirals on greaseproof (waxed) paper to make 'moorkhoo'.
Drop the dough pieces or moorkhoo in the hot oil and fry until golden brown (you will need to do this in batches). Remove with a slotted spoon and drain on kitchen paper.
As a variant add 1/2 tbsp sesame seeds. Serve as a snack.
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