Found this the other day in the Herald - Sun newspaper. I've modified the recipe as the original version had way too much salt for my tastes.
2 cups water
salt: to taste
pepper/ curry powder/ chilli: to taste
oil: 65 ml
1.75 cups of besan (chickpea) flour
Oil for deep frying
Bring oil, water, salt & spice to the boil over a moderate to high flame.
Reduce flame to 3/4.
Slowly add besan whilst whisking. It will glug up in a hurry. Keep whisking until all visible lumps are gone. When it begins coming away from the side of the pot and glugging up your whisk...it's ready. Batter should be thick without resembling concrete.
Oil a 20 x 30 cm non-stick baking tray. I know this doesn't make sense, but it works.
Pour and spread the batter over the tray. Try to keep it as even as is possible.
Let cool in the fridge if at all possible. When the batter is completely cool and resembles a nut slice, remove from fridge and then slice into pieces of the desired size.
Deep fry in hot oil until crispy. Serve with your choice of accompaniment.
Gives some bum thunder, can be prepared days in advance and makes a very useful high protein, low GI snack. It's also vegan.
