Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Chickpea Bread

Difficulty:
1/5

Ease of preparation rating: Easy.

Yield:  2-3 servings.

 

Ingredients:

1 cup (240ml) chick pea flour, sifted

3 egg yolks, beaten

3 tablespoons (45ml) chai tea

3 tablespoons (45ml) milk

Frying oil

Salt, to taste

 

Method:

In a mixing bowl, combine flour, egg yolks, milk and chai tea.

Mix until you reach a firm, uniform dough.

Roll out the dough over a lightly floured surface until it is approximately ¼ inch thick.

Cut the dough in strips that are approximately 1 inch wide.

Heat frying oil to 375oF (190oC).

Deep-fry the chick pea bread strips for 3-4 minutes, or until golden brown and crispy.

Remove from oil and place on a paper towel to remove excess liquid.

Season with salt.

 

*Serve with Chai Tea Mussels. See recipe.