|
Whisk together the flour, turmeric, cayenne,
and salt in a batter bowl. In another bowl,
combine the oil and water. Add the liquids
to the flour mixture and mix and knead by
hand to form a soft, sticky dough.
Set aside
to rest for 15 minutes. In meantime, heat
the oil for frying in a pan or wok over
medium heat to 365 degrees. To fry, oil your
hands. Make a lemon sized ball out of the
dough and put it into the potato ricer. When
the oil is hot, hold the potato ricer over
the oil and push the noodles so that they
fall into a continuous stream and cover the
surface in a single layer. Let this layer
fry for 15 seconds and turn over, until the
noodles are crisp but not browned. Remove
with a slotted spoon onto paper towels.
Repeat until done. Serve as an appetizer.
Great with hot and spicy dips, as well. |
|
Chickpea flour (also called chana, gram
flour or besan) iseasy to make: Lightly
toast chickpeas by heating them in a skillet
until they color lightly, shaking the
skillet to move the chickpeas about and
prevent burned spots. Next, whir them in a
blender until they reach the consistency of
flour. |
