Chickle

• 1 1/2 cups chickpea flour
• 1 1/4 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• Vegetable oil for frying
• Lemon wedges for serving

Steps

1. 1 In a bowl, whisk together chickpea flour, water, salt, black pepper, cayenne pepper, and paprika until smooth.
2. 2 Heat oil in a deep skillet or fryer to 350°F.
3. 3 Using a spoon, carefully drop spoonfuls of the batter into the hot oil, forming rings or small balls.
4. 4 Fry until golden brown, about 3-4 minutes, flipping halfway through.
5. 5 Remove with a slotted spoon and drain on paper towels.
6. 6 Serve warm with lemon wedges for squeezing over the top.

Equipment

• Deep skillet or fryer
• Spoon for dropping batter
• Slotted spoon

Variations

• Add a pinch of turmeric for color and earthy flavor.
• Include a sprinkle of garlic powder for a savory kick.

Substitutions

• If chickpea flour isn't available, use a mix of all-purpose flour and cornmeal as a substitute.

Pairings

• Serve with a crisp lager or a refreshing lime soda.

Nutrition

Tips

• For extra crispiness, let the chickle rest on a wire rack after frying for a few minutes.
• Experiment with different spices to customize the flavor.

Storage

Store in an airtight container at room temperature for up to 2 days.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Pair with a cooling cucumber yogurt dip.
• Serve as an appetizer with a tangy tamarind chutney.

FAQ