Crispy Turmeric Panisse (Chickpea Fries) with a Dill & Yogurt Dip
Ingredients
- 220 g chickpea flour
- 1 small red onion, peeled & finely cubed
- 1 garlic clove, peeled & crushed
- 2 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 2 tbsp fresh dill, chopped
- 500 ml water
- 300 ml soy mylk, unsweetened
- 1 tbsp neutral oil
- yogurt dip:
- 200 g soy yogurt, unsweetened
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 garlic clove, finely chopped
- 2-3 tbsp fresh dill, chopped
- salt & pepper
Preparation
Line a squared baking tin (23x23 cm | 9x9 inch) with parchment paper and brush with a little oil
Heat 1 tbsp of oil in a medium saucepan to medium high heat
Add onion cubes & garlic and fry until slightly brown
Add liquids, spices & salt and bring to a boil
Remove from heat and slowly whisk in the chickpea flour
It should have a sticky, but spreadable texture
Add more liquid if necessary)
Transfer mixture quickly to the baking tin and spread evenly
Let cool completely
In the meantime mix all ingredients for the dip and transfer to fridge until panisse are ready
Invert cooled mixture to a cutting board and cut into equal sized fries
Heat a couple of tablespoons oil in a large saucepan
Fry chickpea fries from each side until crispy
