A really nice snack to have when you are hot or tired or jet lagged, made with chickpea flour. It takes about 30 mins including cooling time.
Chickpea flour, also called besan or gram flour, is an essential ingredient in the kitchen, especially for Indian cooking. It makes a great batter, thickener, thin fritter or pan cake style pudla/cheela, and other goodies. Why not also try Pudla with Green Coriander and Mung Sprouts, Crispy Battered Onion Rings, and Gram Flour Vada. Going Italian, try the wonderful Farinata with Tomatoes and Onion. If it is desserts that you are after, try this Besan Custard.
Chickpea “Cakes” or “Fingers” with Tomato Salsa
Beat 1.5 cups water with 1 cup of besan/chickpea flour and whisk until lumps are removed.
Place over low heat in a saucepan and continue to whisk until the mixture is very thick and begins to pull away from the edges of the pan. This may take 10 minutes or more, depending on your heat level. But if you have the heat too high, lumps will form. As it thickens, stir this custard like mixture more rapidly to avoid sticking or lumps.
When it is quite thick, stir in 1/2 tspn salt, some black pepper and any chopped green herbs – parsley, basil and/ or green coriander.
Working quickly, spread the mixture 5mm thick onto a thali or baking tray lined with baking paper and smooth the surface. Allow to cool.
While it it cooling, make your favourite tomato salsa, or chop several ripe and juicy tomatoes into small pieces. Season with salt, a pinch of sugar, 1/2 a crushed clove of garlic, 1 or 2 chopped red or green chillies, chopped green coriander and a glug of good extra virgin olive oil.
Cut the cooled chickpea batter into finger sized pieces and shallow fry (or deep fry) in hot oil on both sides until crispy and golden. Drain on absorbent paper, sprinkle with salt and serve with tomato salsa.
Chickpea flour “custard” spread to cool
browse some of the Chickpea recipes
- Chickpea, Almond and Sesame Spread
- Chickpea Keep It Simple Salad
- Chickpeas with Ginger Root Salad
- Chickpeas with Spinach