📝 About This Recipe
A beloved staple of Afghan street food culture, Simian is a crunchy, golden snack that delights with its savory depth and warming spices. These hand-extruded noodles are crafted from a seasoned chickpea flour dough, fried to a perfect crisp, and tossed with a signature blend of chili and black salt. Whether enjoyed as a roadside treat in Kabul or served to guests with a hot cup of chai, Simian offers an irresistible texture and a bold flavor profile that is uniquely Afghan.
🥗 Ingredients
The Dough Base
- 2 cups Besan (Chickpea Flour) (sifted to remove lumps)
- 1/4 cup Rice Flour (adds extra crispness)
- 2 tablespoons Vegetable Oil (for the dough texture)
- 1/2 cup Water (plus more as needed for a stiff dough)
Dough Seasonings
- 1 teaspoon Salt (fine sea salt)
- 1/2 teaspoon Turmeric Powder (for a vibrant golden color)
- 1/2 teaspoon Ajwain Seeds (Carom) (crushed slightly between palms)
- 1/2 teaspoon Red Chili Powder (Kashmiri or mild)
Post-Frying Spice Mix
- 1/2 teaspoon Kala Namak (Black Salt) (provides the essential sulfurous tang)
- 1/2 teaspoon Amchur (Dried Mango Powder) (for a hint of sourness)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Roasted Cumin Powder (freshly ground)
For Frying
- 3 cups Neutral Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted chickpea flour, rice flour, turmeric, salt, ajwain seeds, and 1/2 teaspoon of red chili powder until well combined.
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2
Add 2 tablespoons of oil to the dry mixture and rub it in with your fingertips until the flour resembles coarse breadcrumbs.
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3
Gradually add water, a tablespoon at a time, kneading continuously until a smooth, stiff, and non-sticky dough forms. It should be firmer than bread dough.
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4
Cover the dough with a damp cloth and let it rest for 10-15 minutes to allow the chickpea flour to hydrate fully.
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5
While the dough rests, prepare the post-frying spice mix by combining the black salt, amchur, cayenne, and roasted cumin in a small bowl. Set aside.
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6
Heat the vegetable oil in a deep heavy-bottomed pan or wok (karahi) over medium heat. The oil is ready when a small piece of dough dropped in sizzles and rises to the surface immediately.
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7
Lightly grease the inside of a 'Sev Sancha' (noodle press) or a sturdy piping bag fitted with a small round tip. Use the disc with medium-sized holes.
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8
Place a portion of the dough into the press. Carefully hold the press over the hot oil and turn the handle (or press) in a circular motion to extrude the noodles directly into the oil.
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9
Do not overcrowd the pan; fry in batches. The noodles will initially cause the oil to foam vigorously.
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10
Fry for about 1-2 minutes on one side until the bubbles subside significantly, then carefully flip the entire 'nest' of noodles with a slotted spoon.
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11
Continue frying for another minute until the Simian is golden brown and crisp. Avoid over-browning as chickpea flour can turn bitter.
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12
Lift the noodles out using a slotted spoon, draining excess oil, and place them on a tray lined with paper towels.
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13
While the Simian is still hot and slightly oily, sprinkle a generous amount of the prepared spice mix over them. This ensures the spices adhere to the noodles.
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14
Once cooled completely, gently break the large nests into smaller, bite-sized noodle pieces.
💡 Chef's Tips
Ensure the oil temperature stays consistent; if it's too cool, the noodles absorb oil and become greasy; if too hot, they burn before becoming crisp. If you don't have a noodle press, you can use a flat slotted spoon with round holes—press the dough through the holes using the back of a spoon directly into the oil. The rice flour is my secret for a long-lasting crunch; don't skip it! Store the cooled Simian in an airtight container immediately to prevent them from becoming soft due to humidity. Adjust the black salt carefully; it has a very strong flavor that is authentic but can be polarizing for some.
🍽️ Serving Suggestions
Serve alongside a steaming pot of Afghan Green Tea (Chai-e-Sabz) flavored with cardamom. Mix with fried peanuts, raisins, and dried chickpeas to create a custom Afghan 'Mewa-e-Nawroz' snack mix. Offer as a crunchy topping for 'Aush' (Afghan noodle soup) or 'Mashawa' (bean soup). Serve in small paper cones for an authentic street-food experience at your next gathering. Pair with a side of fresh pomegranate seeds for a sweet and tart contrast to the salty crunch.