Back to 4 servings 1 cup chickpea flour (besan), fresh is best 4 cups cold water, divided: 2 cups for the slurry, 2 cups for boiling 1 teaspoon fine sea salt 0.5 teaspoon ground turmeric, mainly for color; adjust to taste neutral oil, for greasing the pan and pan frying
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1 Step 1: Grease an 8x8-inch (20x20 cm) baking dish or loaf pan with neutral oil, including the sides, and set it aside.2 Step 2: Whisk the chickpea flour, salt and turmeric with 2 cups of cold water until completely smooth and lump-free, scraping the bowl well.3 Step 3: Bring the remaining 2 cups of water to a rolling boil in a medium saucepan over medium-high heat.4 Step 4: Whisk the boiling water constantly while slowly pouring in the batter, then keep whisking and cooking for 3 to 5 minutes over medium heat, scraping the bottom, until it becomes a thick, glossy paste that leaves trails when whisked.5 Step 5: Pour the hot mixture quickly into the greased dish, spread it evenly and smooth the top with a spatula before it sets.6 Step 6: Let cool at room temperature for 1 to 2 hours until firm and pulling slightly from the sides; refrigerating once no longer hot will speed this up.7 Step 7: Invert the set block onto a cutting board, then cut into 1-inch cubes or thick sticks.8 Step 8: Pat the cubes dry, then pan fry in a generous layer of oil over medium-high heat for 3 to 4 minutes per side, until a golden, crisp crust forms on each side.getsaucepan.com/r/fec58e60-dda9-5b34-bdb6-6a1ca3a7fb02
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