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- 110gms chickpea flour
- 1/2 onion chopped
- 1 and 1/2 cups of water
- Ground black pepper
- Fresh parsley
1. Place flour and onion in bowl and slowly add in the water (you may not need it all) and stir, add parsley and season to your liking. Set aside for an hour.
2. Before frying check flour is well dissolved, if too thick add a little more water or if too watery add a little more flour and wait a few minutes for flour to dissolve; mix thoroughly.
3. Fry in hot oil and place fried fritters on a plate lined with kitchen towel to remove excess oil. Mixture keeps well in fridge for at least two days
Recipe by Ngaire Freyone
Hi, I just tried to make this recipe, and my measurements are wrong. It is extremely soupy. It’s either the gr. amount of the chickpea flour, or else it’s my cup measurements, which here in the states 1 cup =8ozs.
Hi, I tried to make this yesterday, but the mixture turned out very soupy. If 110gm is the correct amount then maybe the liquid measurements are very different here in America. 1 cup here is 8oz.
I don’t know where I went wrong, unless it’s supposed to be that soupy?
Hi Pili, Uh oh that shouldn’t have happened, if you find that it is too watery, I would suggest slowly adding in the water until you get the desired consistency, it should be paste like, enough to scoop up with a spoon and pour into the frying pan.