Panisses (Chickpea Fries)

These golden, crispy-outside chickpea fries deliver an unexpectedly creamy interior that feels luxurious for something so simple—think of them as Indian street food meets French sophistication, and utterly addictive.

Ingredients:

• 1 cup chickpea flour
• 3 cups vegetable broth
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil (plus more for frying)
• Fresh cilantro for garnish

Method:

1. Heat 2 tablespoons olive oil in a large pot and toast cumin seeds until fragrant, about 1 minute.
2. Whisk in chickpea flour, turmeric, salt, and cayenne, stirring constantly for 2 minutes to avoid lumps.
3. Slowly pour in broth while whisking continuously until smooth and lump-free.
4. Cook over medium heat, stirring often, for 15–20 minutes until the mixture pulls away from the sides of the pot and becomes thick and creamy.
5. Pour into an oiled 8×8-inch pan, smooth the top, and cool completely (chill for 2 hours if time allows).
6. Cut into fries, heat oil in a deep skillet, and fry until golden and crispy on all sides, about 3–4 minutes total.
7. Drain on paper towels, garnish with cilantro, and serve hot with tamarind chutney or yogurt.

Full recipe at Cookie and Kate →

Chef's tip: Make the base ahead—it keeps for three days—so you can fry fresh batches whenever hunger strikes.