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