Panisse
- serving for 3-4
- 1+2 hours
- saucepan
For Panisse
Ingredient
chick pea flour 170 g
water 200 ml
water 460 ml
butter 40 g
salt generous pinch
Salt Mix
salt 1 tsp
smoked paprika 1 tsp
garlic powder 0.5 tsp
chilli powder 0.5 tsp
Others
cling film
fine semolina/polenta
oil for frying
For Mayo
Ingredient
mayo 4 tbsp
yoghurt 4 tbsp
garlic minced 2 cloves
chopped chives 1 tbsp
lemon 1 squeeze
salt to taste
Directions
-
Whisk the chick pea flour with 200 ml water to smooth
-
Boil 460 ml water, butter and a generous pinch of salt
-
Add the chick pea batter and immediately whisking until smooth paste
-
Pour this into a tray lined with cling film and set in fridge for at least 2 hours
-
Slice the set mix into chunky chips
-
Dust with fine semolina and shake off the excess
-
Fry at 170c for 5 mins until golden and crispy
-
Mix salt mix and season the cooked Panisse immediately and serve with the dip
Principles
/
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Panisse: chick pea chips
credit to chefthombateman