In Provencal cuisine there is a dish called panis, these are sticks from chickpeas, they are perfect for both a snack and as garnish for meat or seafood.
Crispy on the outside and tender on the inside, these sticks can be served as an independent dish with dip sauce. This dish is easy adapt to your daily diet, just add it to your snacks. Use simply with salt and pepper, or make the taste is saturated, due to rosemary, garlic, cumin and lemon zest.
Time: 1 hour. 40 min The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. plus 2 tbsp. l chickpea flour
- 2 tbsp. water
- 2 tsp olive oil
- 1 tsp sea salt
- Frying oil
- Sea salt and freshly ground pepper for serving
Recipes with similar ingredients: chickpea flour, sea salt flakes
Recipe preparation:
- Grease a baking sheet or baking dish (or use paper for baking) and set aside. Heat water, oil and salt in a pan on medium heat. When the mixture becomes hot but not boiling, add chickpea flour and beat with a whisk so that it does not form lumps. Keep stirring until the mixture begins to thicken, about 2-3 min. Change the whisk on a wooden spoon or silicone spatula. Continue mixing for approximately 7-10 minutes, until the mixture will not become very thick (but not dry). The dough should take given form.
- Transfer the dough from the pan to the prepared form. Give cool slightly, then refrigerate and refrigerate for hours or up to two days. The dough can be covered with paper or food film to prevent chapping. When the dough is good cool, remove from the mold and cut into pieces of the desired shape: rectangles, thin sticks, squares or roll into a roll and cut with washers.
- In a skillet, heat a thin layer of oil over medium the fire. Gently spread the dough in small batches and fry with each side until golden crisp, about three minutes on each side; pat dry with paper towels. Lay out sticks on a plate, generously sprinkle with coarse sea salt and freshly ground pepper. Panis is best served warm with vegetable dip sauce. The stick test can be prepared in advance, cut into pieces of any shape and freeze, and then just fry before serving.
