Posted by: Jonjon | June 13, 2009

Scrambled Chickpea Flour 9/10 tasted a bit like spicy fried chicken

Scrambled Chickpea Flour 9/10 tasted a bit like spicy fried chicken

1 cup of chickpea flour, sifted
2 teaspoons of ground coriander
1 1/2 teaspoons of sea salt
1/2 teaspoon of garam masala
1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
2 tablespoons of sesame oil
1 teaspoon of black mustard seeds
1/2 teaspoon of asafetida
1 tablespoon of red chili and vinegar paste
2 tablespoons of fresh cilantro, chopped
¾ and ¾ cup of water until smooth and thin,

In a medium bowl, combine the chickpea flour, coriander, salt, garam masala, cayenne, and turmeric. Pour in 3/4 cup of water and whisk together. Pour in another 3/4 cup of water and whisk in until you have a smooth, thin batter.
Heat the sesame oil in a non-stick frying pan over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Sprinkle in the asafetida, stir and add the red chili and vinegar paste. Stir and fry for a few minutes.
Lower the heat slightly, and pour the chickpea flour batter into the pan. Stir constantly, and cook until the mixture turns into a soft ball – roughly 5 – 8 minutes. Make sure you scrap any bits of dough from the sides and bottom of the pan.
Remove the pan from the heat and leave to sit for 5 minutes. Transfer the dough to a cutting board and sprinkle with cilantro. Slice the dough into bits, taking care to incorporate the chopped herb into the dough. The chopped scramble will resemble fluffy scrambled eggs.

Serve wrapped in warmed whole wheat tortillas or with any Indian flatbread.
Yields 4 servings.
if you want to incorporate some veggies to the cooked scramble, heat some more oil in the pan, toss in some chopped onions, fry for a bit, add a chopped chili, tomato, and any vegetables of your choosing. Add the chopped chickpea flour scramble to the pan and cook until heated throughout.

I thought this tasted a bit like little pieces of chicken with the only main difference been texture, which becomes a bit gritty and pasty when in contact with liquid. Though I think if I stir fried this the second time in soy sauce, it will really turn out to be like an asian chicken dish. I tested the soakibility of the scrambled chickpea pieces, and they seemed to hold their shape for quite a while whilst immersed in liquid, so will fry them in soy sauce next time to see what happens. Don’t think I will put mustard seeds next time, because ….not a big fan of it I guess, and I couldn’t really tell their flavor from the plentiful of ingredients used in this recipe. I used 50% less cayenne, and it was still spicy. It was actually just a little bit above acceptance level which I thought was perfect.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: