2 c Chickpeas; soaked in cold
-water for at least 3 hours
-or overnight
3/4 c Onion; chopped
2 tb Green cayenne chiles; up to
-3 tb; minced
2 ts Ginger; minced or mashed to
-a paste
1 1/2 ts Salt
1 c Coriander leaves; roughly
-chopped; loosely packed
2 c Peanut oil; for deep-frying
Drain the chickpeas and put them into a food processor with the onion,
chiles, ginger, and salt (it will probably be easiest to do this in
two batches). Process until the chickpeas are broken down but still
coarse, not absolutely smooth. Add the coriander and process briefly
to mix, then transfer to a bowl (if you worked in batches, mix them
together).
Put the accompaniments you plan to serve in several condiment bowls
and set aside.
Put out a slotted spoon and platter lined with paper towels. Heat the
oil in a stable wok or karhai or a heavy pot over medium high heat
(325 to 350°F). Use a deep-frying thermometer to check the
temperature, or stick a wooden chopstick or the handle of a wooden
spoon into the oil: if bubles rise around the wood, the oil is hot
enough.
Wet your hands with water, scoop up about 2 tb of the chickpea batter
in one hand, and shape it in your palm into a golf ball-sized round:
the batter will be a little messy, but not unmanageable.
Then, as if you were making a small hamburger patty, pat the ball
into a flattened disk between your palms. Gently slide it into the
hot oil and quickly shape two to four more (depending upon the size
of your pan: you don't want them crowded). Fry until nicely browned,
3-4 minutes.
Lift the patties out of the oil with the slotted spoon and drain on
the paper towel-lined platter. Continue until all the batter has been
cooked, making sure that the oil is at 325 to 350°F before adding
each new batch.
Serve hot or warm with the accompaniments.
Tips:
Serve with one or more chutneys or salsas as a snack or appetizer, or
as part of a meal. Suggestions: Coconut chutney, tamarind sauce,
tomato chutney, tart mango salsa.
Recipe by Mangoes & Curry Leaves by Jeffrey Alford & Naomi Duguid,
2005
