Snack on these absolutely delicious vegan and gluten-free Chickpea Fries, the next hit side dish at your party! They're packed with Indian spices for a burst of flavor and fried or baked until crispy and golden brown on the outside and soft on the inside. They're best served with fried curry leaves and homemade ranch.
This recipe uses chickpea flour, or besan, which is popular in Indian cuisine for high protein vegan / vegetarian meals.
We also use 10 spices that are common in Indian cooking!
If you don't have all of them, use what you have and I promise it'll be just as good
– 1 teaspoon ground coriander – 1 teaspoon turmeric – 1 ½ teaspoon ground cumin – ½ teaspoon chili powder – ½ teaspoon ground cinnamon – ½ teaspoon ground clove – 1 teaspoon cardamom powder – 1 bay leaf – 1 teaspoon onion powder – ½ teaspoon aamchur
First, bloom the spices in olive oil for a minute until they're fragrant
Then, add the nutritional yeast and fenugreek leaves and stir until everything is well combined.
Immediately add 4 cups of water and 1.5 cups of besan. Stir until the batter is completely smooth
TRUST THE PROCESS. IT'S WORTH IT!
Continue to stir and reduce the batter for 15 minutes until it's reduced by about half and has completely thickened
Transfer the batter to a baker and spread it until it's even. Let this set in the fridge for up to an hour until it's solid.
When it's set, they're ready to be cut into the shape of fries!
Bake the fries at 400°F for 30 minutes or fry it in 2 cups of neutral oil at 300°F for crispy, delicious golden brown chickpea fries
Serve it with ranch as dipping sauce and crispy fried curry leaves!