Recipe Besan Chips (Chickpea/Gram/Garbanzo flour)

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I found this whilst looking for more uses for Gram flour, and could not help thinking they looked interesting.

Besan Chips

Ingredients

• 1 tbsp vegetable oil, plus extra for greasing and deep-frying
• 1 tsp cumin seeds
• 15 fresh curry leaves
• 1 tsp ground turmeric
• 1 tbsp finely minced ginger
• ½ green chilli finely chopped
• ½ bunch of fresh coriander fresh finely chopped
• 200g/7oz besan/chickpea flour
• 600ml/1pint 2fl oz water
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 1 tsp nigella seeds
• 2-3 tbsp polenta

Method

1. Heat the oil in a heavy-based saucepan. Add the spices, ginger, chilli and coriander and cook for a few minutes until aromatic.
2. Sift the besan into a bowl, then whisk in the water until smooth.
3. Pour the paste into the saucepan, add the salt and pepper and stir over a moderate heat with a wooden spoon or spatula for 10-12 minutes, or until the mixture thickens and comes away from the sides of the pan (the process is similar to making firm polenta, but the besan takes a little longer to thicken).
4. Grease a small oven tray and sprinkle with the nigella seeds and a little polenta. Pour over the besan mixture, cover with a piece of greaseproof and quickly flatten out the mixture. Chill in the fridge until the mixture has hardened.
5. Heat a griddle or a heavy-based frying pan over a high heat until hot but not smoking (if the pan is too hot, the outside of the meat will burn before it has cooked enough.)
6. Brush the steaks with the oil and season with salt and freshly ground black pepper. Cook for 2-4 minutes on each side, or until cooked to your liking.

Taken from here