- 250g chickpea flour.
- 1 liter of water.
- 3 tablespoons of olive oil.
- 1 tablespoon of salt.
- peanut oil for frying.
The only difficulty is to avoid lumps !
Sift flour in a saucepan that does not attach, start pouring the. COLD water in small amounts by stirring regularly with a wooden spoon (very important), then add the salt and oil continue to pour water .
cook over a fire not too bright NOT STOP TURN until the mixture becomes very thick (beware paste splash !!) .
Quickly pour into bowls switched to the water and let cool for at least 6 hours .
Turn out, cut the blocks into thin slices (0.5 cm) and fry in a pan (it is preferable to frying bath) .
When slices are golden brown and crisp, drain and immediately enjoy (with fingers).
If, despite all precautions, there are still lumps, strain cooking--before mixture in a strainer gthin rille (Chinese genre) .
Notes: There's no time to eat it looks like another and that's not a dessert.