Ingredients
Oil for greasing the pan
1 cup chickpea flour (Besan)
1 cup vegetable stock or water
½ teaspoon dried rosemary or thyme
Salt and black pepper
Canola or light olive oil for deep-frying
How to make
1. Grease a square pan. Put the chickpea flour, stock, and rosemary in a medium saucepan; season with salt and pepper and whisk to combine. Cook over medium heat, whisking constantly, until the mixture is very thick, 7 to 10 minutes. Spread the chickpea flour mixture as evenly as possible into the greased pan, cover with foil or plastic wrap, and refrigerate until firm, at least 1 hour.
2. Pour canola or light olive oil in a large, deep pot over medium-high heat. Cut the chickpea flour cake into strips. Add one of the strips to the oil to test whether it’s hot enough; the oil should immediately bubble vigorously. cook the remaining strips until deep golden brown, 3 to 5 minutes. Transfer the strips to paper towels to drain, season with salt, and serve hot with tomato ketchup or coriander chutney.
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