A traditional appetizer from Maharashtra, these are delicious served as cocktail party finger food. Equally good in a picnic hamper or at a pool party, they can be made ahead and warmed slightly in the microwave.
Serves: 4 to 6
Onion - 1/3 cup, chopped
Garlic - 1 tbsp, minced
Asafoetida - a pinch
1. Prepare an 8 inch square cake pan by spraying with vegetable spray
2. In a bowl, whisk together chickpea flour ginger, chillies, salt and turmeric with water as required. The prepared batter must be thicker than cake batter.
3. Stir in the cilantro and set aside.
4. In a nonstick saucepan or deep skillet, heat 1 1/2 tbsp of the oil over medium heat. Add onion and garlic and saute until golden , 3 to 4 minutes. Add asafoetida and saute for 1 minute.
5. Remove from heat. Whisk chickpea flour mixture and pour slowly into pan stirring vigorously.
6. Return saucepan to medium-low heat. Cook,stirring continuously and cleaning sides of pan as you go, until mixture comes together in a lump, 3 to 4 minutes.
7. Transfer to prepared pan and pat into smooth cake. Let cool completely. Cunt int 2-inch(5 cm) squares.
8. In a large nonstick skillet. heat 1 tbsp of oil over medium heat. Arrange half the squares in skillet and pan-fry until brown, for 2 minutes. Flip and brown other side. Transfer to a serving dish.
9. Repeat with squares and oil. Serve with chutney of your choice.