Wednesday, July 8, 2009

Chick's sticks

Chick's sticks


Makes enough for 2 or 1 large snacker
1 ¼ cups chickpea flour
½ tsp salt
½ tsp ground cumin
¼ tsp ground turmeric
2 cups water
½ tsp whole cumin seeds
1-2 tsp fine chilli,finely chopped
1 tbsp fresh coriander,finely chopped
1 tbsp fresh coriander,finely chopped
1tsp ginger,finely grated
½ cup all-purpose flour
Bowl of cold water
Salt and black pepper
Peanut or olive oil



Oil 2 shallow rimmed plates and place a bowl of cold water nearby.
Shift chickpea flour, salt, turmeric and cumin powder together. Slowly stir in the 2 cups water to make a thick , smooth batter. Add the chilli, coriander and ginger and set aside for 10mins.
Heat 2 tsp oil in a medium-sized saucepan. Add the cumin seeds and fry for 10 secs. Pour in batter and stir vigorously till it boils. Continue stirring until the batter is thick and doughy and comes off the sides. Now you have to act fast. Spoon the mixture onto 2 shallow plates, wet your hands with cold water and press down to make two thick pancakes- they set pretty quickly. Cover and set aside for at least 15 mins.
Sprinkle a cutting board generously with all-purpose flour. In a medium-sized saucepan, heat enough oil to just cover the base and shallow-fry the pieces till golden brown, or if you prefer them to be lighter colored, take them out sooner. Sprinkle with salt and pepper and you’re good to go.