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I've been working on various combinations for chickpea flour and water and have finally found the right proportion of ingredients.
Ingredients
100g chickpea flour
450ml water
1 tbsp olive oil (optional)
Salt
Pepper
Flavourings
3 large cloves of garlic crushed
3-4tbsp mixed chopped fresh herbs
1tbsp Aleppo pepper flakes
Or
1 heaped tbsp Gochujang
1 tsp ground cumin
1tsp ground coriander
Method
(Gochujang version is red)
Alternative
An alternative cooking method, is to soak the chickpea flour in cold water (100g chickpea flour to 200g water, plus salt, pepper and any spices) for several hours until it thickens. The shallow fry as a single pancake (I added sliced spring green onions) and cut up to serve.
Ingredients
100g chickpea flour
450ml water
1 tbsp olive oil (optional)
Salt
Pepper
Flavourings
3 large cloves of garlic crushed
3-4tbsp mixed chopped fresh herbs
1tbsp Aleppo pepper flakes
Or
1 heaped tbsp Gochujang
1 tsp ground cumin
1tsp ground coriander
Method
- Sift the chickpea flour into a pan. This is essential if you don't want to end up with a lumpy mix.
- I roasted the chickpea flour at this stage until it was just beginning to change colour. This step is optional.
- Slowly mix in the water and oil and whisk well until no lumps over a medium heat. Bring to the boil, mixing well and boil for about 5 minutes or so.
- Stir in the fresh herbs.
- Line a dish with baking parchments and pour the contents in to allow it to cool.
- Once cool, slice up as wanted. I have kept the pieces larger, and not chip like at all, but you can slice into chips if you want to. But handle carefully else they may break.
- Now shallow very in a neutral oil such as sunflower oil or canola oil.
- Serve hot.
(Gochujang version is red)
Alternative
An alternative cooking method, is to soak the chickpea flour in cold water (100g chickpea flour to 200g water, plus salt, pepper and any spices) for several hours until it thickens. The shallow fry as a single pancake (I added sliced spring green onions) and cut up to serve.