Prawn toast, tacky crackers and fritters: Yotam Ottolenghi’s chickpea flour recipes


Tlisted below are a number of (very virtuous) causes to like chickpea flour, AKA gram flour, Bengal gram, and besan flour – to say just some, it’s increased in protein than different flours, filled with fibre, wealthy in minerals and nutritional vitamins, and naturally gluten-free. Nevertheless, the explanation I maintain it so shut at hand within the kitchen is fairly much less righteous: I simply love its nutty, earthy, barely “bean-y” style. I exploit it to thicken soups and heat yoghurt sauces, to make fast flatbreads – Italian farinata or French socca, as an illustration – and thick savoury pancakes. And it makes for a very distinctive batter, fritter or cracker, as right now’s recipes hope to point out.

Chickpea flour prawn toasts with inexperienced apple relish (pictured prime)

This can be a hybrid impressed by Indian besan toast and Cantonese prawn toast. Pre-sliced white bread works completely right here: simply be sure it’s stale (or toasted), to keep away from any sogginess.

Prep 30 min
Marinate 20 min
Prepare dinner 50 min
Serves 4 as a starter

5 slices stale (or toasted) medium-thick white bread, crusts eliminated and discarded, then minimize in half into roughly 8cm x 3cm rectangles
150ml vegetable oil

For the batter
105g gram flour (AKA chickpea flour)

For the prawn combine
200g peeled sustainably-sourced uncooked prawns, roughly chopped into ½cm items
2 spring onions, trimmed and thinly sliced (20g)
1 purple chilli, stem, pith and seeds eliminated, flesh thinly sliced (10g)
2½ tbsp (10g) coriander leaves, roughly chopped
½ tsp finely grated lemon zest
10g piece contemporary ginger
, peeled and finely grated, to get ½ tsp
1 garlic clove, peeled and crushed

For the relish
50ml apple cider vinegar
40g gentle brown sugar
1 g
ranny smith apple (130g)
1 tsp lime juice
½ jalapeño chilli
(5g), roughly chopped
2¾ tbsp (10g) coriander leaves, roughly chopped

For the spicy crust combine
35g desiccated coconut
1½ tbsp coriander seeds
, evenly crushed
¼ tsp nigella seeds

Put the chickpea flour in a big frying pan on a medium-high warmth, and toast, stirring, for 5 minutes, till nutty and properly colored. Put aside a teaspoon of the flour, then put the remaining in a bowl and regularly whisk in 200ml water, till you have got a easy batter.

To make the prawn combine, put half the chopped prawns in a meals processor with all of the remaining elements, the reserved teaspoon of toasted chickpea flour and a quarter-teaspoon of salt. Blitz for 30 seconds, scraping down the perimeters of the bowl as you go, to make a paste, then scrape right into a medium bowl with the remaining chopped prawns, combine effectively, then go away to marinate for 20 minutes.

In the meantime, make the relish. Put the vinegar and sugar in a small saucepan and produce to a boil. Flip right down to a simmer and go away to cook dinner for 4 minutes on a medium warmth, till barely syrupy. Take off the warmth, then go away to chill and thicken for 20 minutes.

Coarsely grate the apple, add it to the pan with all of the remaining relish elements and a quarter-teaspoon of salt, then blitz with a stick blender for 30 seconds, till pureed. Spoon right into a bowl and put aside.

Mix all of the crust elements in a small bowl.

Now to make the toast. Use a spoon to unfold prawn combine evenly over one facet of every piece of bread, pushing it proper to the sides, then, working one piece of bread at a time, absolutely submerge each bit into the batter. Carry out with a slotted spoon, draining off the surplus batter, then put the bread prawn facet up on a tray. Repeat with the remaining prawn-coated bread and batter. Sprinkle the spice crust everywhere in the tops of the battered bread, urgent it down to make sure it sticks.

Warmth the oven to 150C (130C fan)/300F/fuel 2. Put the oil in a big frying pan on a medium-high warmth and, as soon as sizzling, fry the toasts spice facet up in three batches for 90 seconds. Flip very fastidiously, cook dinner for one more 90 seconds, then take away with a slotted spoon, drain on kitchen paper, then switch to an oven tray and maintain heat within the heated oven when you repeat with the remaining bread.

Prepare the toasts on a platter and serve with the relish alongside.

Chickpea flour and parmesan crackers

Yotam Ottolenghi’s chickpea flour and parmesan crackers.

These addictive, gluten-free crackers will look proper at residence on a cheeseboard or packed right into a lunchbox. They’ll maintain in an hermetic container for 3 to 5 days.

Prep 5 min
Prepare dinner 1 hr 10 min
Serves 4 as a snack

100g chickpea flour
50g cornflour
50ml olive oil
Flaked sea salt and black pepper
50g parmesan
1¼ tsp anise seed
s, or roughly crushed fennel seeds

Warmth the oven to 150C (130C fan)/300F/fuel 2. Put the chickpea flour, cornflour and oil in a medium bowl, add 150ml water and three-quarters of a teaspoon of flaked salt. Combine to a easy slurry, then grate in 30g parmesan and blend till easy. Spoon on to a sheet of greaseproof paper that’s large enough to cowl a big baking tray, and use a spoon or spatula to unfold it out as thinly as you’ll be able to. The paper could purchase a moist look and wrinkle, however don’t fear about that.

Sprinkle with the anise seeds and generously grind some black pepper on prime, then scatter over the remaining 20g parmesan and a half-teaspoon of salt and bake for 55 minutes, till evenly golden and crisp. Take away and go away to chill, then retailer in an hermetic container.

Potato and pea fritters with lemon yoghurt and spicy ghee

Yotam Ottolenghi’s potato and pea fritters with lemon yoghurt and spicy ghee.
Yotam Ottolenghi’s potato and pea fritters with lemon yoghurt and spicy ghee.

These make an amazing snack. If you wish to get forward, make the filling and spicy ghee the day earlier than.

Prep 20 min
Prepare dinner 35 min
Serves 4 as a snack

1-2 maris piper potatoes, peeled and minimize into 1cm items (200g)
Fantastic sea salt
30g ghee
, or butter
1 onion, peeled and finely chopped (180g)
10 contemporary curry leaves, finely chopped
4 garlic cloves, peeled and crushed
1 tbsp sizzling madras curry powder
50g frozen inexperienced peas
, defrosted
40g coriander, 1½ tbsp (15g) leaves picked and put aside, the remaining finely chopped
210g chickpea flour
500ml sunflower oil
, for frying
2 tsp date syrup

For the lemon yoghurt
250g yoghurt
1 lemon
, zest grated, to get 1 tsp, and juiced, to get 2 tbsp

For the spicy ghee
50g ghee
1½ tsp coriander seeds
, evenly floor in a mortar
1½ tsp aleppo chilli, or 1 tsp common chilli flakes
½ tsp kashmiri chilli

Put the potatoes and loads of salted water in a medium saute pan, deliver to a boil, then simmer for eight to 10 minutes, till cooked by way of however not breaking up. Drain and put aside.

Wipe clear the pan, put it on a medium warmth, add the ghee, onions and curry leaves and cook dinner, stirring typically, for 5 minutes, till softened. Stir within the garlic and curry powder, cook dinner for a minute or two longer, till aromatic, then add 100ml water and go away to cook dinner for 5 minutes, till it has nearly utterly evaporated. Stir within the potatoes, cook dinner for one more two to a few minutes, then add the peas, chopped coriander and a quarter-teaspoon of flaky salt. Combine effectively with out squishing the potatoes an excessive amount of, then take off the warmth and go away to chill.

Now for the batter. Put the chickpea flour in a medium bowl with 160ml water and half a teaspoon of positive salt, combine till easy, then cowl and put aside.

Gently form the potato combination into 12 x 35g balls (weigh them out), then organize on oven trays.

Put the sunflower oil in a small saute pan on a medium-high warmth and, as soon as sizzling, dip every potato ball into the batter, utilizing a spoon or your arms to verify they’re utterly coated. Gently drop into the oil 4 at a time fand fry or three to 4 minutes, turning in order that they cook dinner evenly, till crisp and evenly golden. Carry out with a slotted spoon, drain on kitchen paper, switch to a tray and maintain heat in a low oven when you repeat with the remaining balls (fry up any extra batter, too).

Combine the yoghurt in a small bowl with the lemon zest and juice and an eighth of a teaspoon of salt, then put aside.

For the spicy ghee, put the ghee in a small frying pan on a medium high-heat and, as soon as sizzling, stir within the coriander seeds and toast for 30 seconds. Off the warmth, stir within the aleppo and kashmiri chilli and a pinch of positive sea salt, and put aside.

To assemble, share out the fritters between 4, small, lipped plates. Pour the yoghurt on prime, in order that they’re utterly coated and the yoghurt swimming pools on the plate, then spoon over the spicy ghee. Drizzle the date syrup on prime, scatter with the reserved coriander leaves and serve heat.

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