Mix <quantity>1<unit>cup</unit></quantity> of milk and <quantity>1<unit>cup</unit></quantity> of water in a tall container. Add <quantity>1<unit>cup</unit></quantity> of the mixture to a saucepan over low heat

Sift <quantity>1<unit>cup</unit></quantity> of chickpea flour into the pan, whisking constantly until incorporated

Add the remaining milk and water mixture, and whisk to incorporate

Add <quantity>½<unit>tsp</unit></quantity> of salt and <quantity>1<unit>tsp</unit></quantity> of tandoori spice mix. Mix it

Turn the heat up to medium-low and cook, whisking constantly until it is thick and you can see the bottom of the pan when mixing

Transfer the mixture to a baking tray and spread it with the help of a wet spatula, forming a <quantity>1.5<unit>cm</unit></quantity> thick layer

Cover with cling film, pressing it directly against the surface

Refrigerate the baking tray for 1h30m until the dough cools down and sets

Fill half of a pan with vegetable oil and warm to <temperature>180<unit>°C</unit></temperature> over medium heat

Remove the cling film from the baking tray and transfer the chickpea dough to a cutting board. Trim off the sides, and cut the dough into <quantity>8<unit>cm</unit></quantity> x <quantity>1.5<unit>cm</unit></quantity> sticks

Coat the chickpeas in <quantity>1<unit>cup</unit></quantity> of semolina flour and gently shake off any any excess flour

Fry the chickpea sticks in batches until golden brown, and place them on a dish lined with paper towels

Transfer the fries to a serving dish lined with a piece of parchment paper

Plate sour cream to taste in a side bowl and sprinkle flaky salt to taste over the fries. The chickpea fries are ready.

Enjoy this crunchy and creamy treat!