Serves: 5
Total Calories: 413
1. In a bowl, mix together the chickpea flour, salt and baking soda. Add the water and whisk to make a smooth and creamy batter. Set aside about 10 minutes then whisk again.
2. Heat the oil in a small wok or saucepan over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a drop of the batter rises to the top almost immediately. Hold a round spatula with holes over the oil and gradually pour the batter through the holes, while shaking and tapping the spatula to make sure the batter falls as drops into the hot oil and not as one long noodle. Stop pouring when the wok seems to have enough drops.
3. Fry one batch until golden, about 45 seconds, then remove the drops with another slotted spatula to a tray lined with paper towels, before starting the next batch. Repeat until all the batter has been used. Let cool, then store in an airtight container in the refrigerator about 3 months or in the freezer about 6 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crispy Chickpea Batter Drops recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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