Ingredients
- 2 cups (250g) chickpea flour (sold in Indian shops under the name besan or gram flour)
- 3 cups (750ml) water
- 1 rounded teaspoon salt
- 3 tablespoons chopped fresh rosemary
- olive or vegetable oil for frying
- lemon juice and freshly-ground black pepper, for serving
Directions
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Oil two large baking sheets and set them aside.
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In a medium heavy saucepan, whisk together the chickpea flour, water, salt, and rosemary until completely smooth. Place over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of polenta or a thick porridge, about 10-15 minutes. Remove from the heat and whisk vigorously to get rid of any lumps, then quickly pour the mixture onto the baking sheets, dividing evenly. Working quickly, spread the mixture out, smoothing the top as best you can, to a uniform thickness of 1/8-1/4 inch (4-6mm). Let cool completely.
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Using a sharp knife, cut the firm chickpea mixture into triangles or rectangles 2-3 inches (5-7cm) long.
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Heat 3/4 inch (2cm) oil in a deep, heavy skillet until it registers 375F/190C on thermometer, then fry the panelle in batches, turning occasionally, until golden and slightly puffed, 3 to 5 minutes per batch. Transfer to paper towels to drain. You can keep them warm on a baking sheet in the oven while frying the remaining batches.
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Just before serving, sprinkle with lemon juice and pepper. Serve immediately.