How to prepare a curry using chickpea flour from chick pea farms in Vietnam – and get some extra calories too.
What to do:To make a curry from a chickpeasant’s flour, first make the flour.
To do this, boil a few cups of water and add the chickpeaburger flour.
You can add the remaining ingredients as you see fit, but for the purpose of this tutorial, we’ll be using the chick peas and beef as our base ingredients.
Add the water as it boils and stir to mix.
Next, make the batter.
In a bowl, whisk together the flour, water, soy sauce, and sugar until it forms a smooth batter.
It should be a soft, dough-like consistency.
If you need to add any additional ingredients, simply mix the batter again.
Next make the sauce.
Add a few tablespoons of soy sauce to the batter, stir and pour the batter into a frying pan.
Fry on the high heat until the oil is golden and the oil begins to sizzle.
This should take about 30 seconds to cook.
Then, transfer the pan to a plate, cover with foil and cook for another 20 seconds.
The final step is to transfer the batter to a bowl and add any of the other ingredients to the bowl.
If your chickpean flour is too thick, add some more soy sauce.
If it is too thin, add more sugar.
If you’re unsure about the texture of your chick peaburger, add about 1/2 cup of oil, and a splash of water to the bottom of the pan.
You should have a fluffy batter.
You may want to make a second batch to make sure your batter is as soft as possible.
To cook the curry, add a small amount of chicken broth and 1 tablespoon of oil to the pan, stirring until the chicken is fully cooked.
Add salt and pepper and stir again to coat the chicken.
Add chickpeans to the sauce, stir to coat, and serve with rice.
The recipe is adapted from Viet Hoa Cookbook, published by the University of Chicago Press.