Chickpea Fries

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

Sift 1 cup of chickpea flour into the pan, whisking constantly until incorporated

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

Add ½ tsp of salt and 1 tsp 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 1.5 cm 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 180 °C 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 8 cm x 1.5 cm sticks

Coat the chickpeas in 1 cup 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!