Panisses (Chickpea Fries)

Crispy golden fritters with a creamy chickpea heart—this Provençal classic absolutely belongs in your Indian snack rotation, where it slots in beautifully alongside samosas and pakora with its familiar comfort and satisfying crunch.

Ingredients:

• 1 cup chickpea flour
• 3 cups vegetable broth
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil, plus more for frying
• 1 tablespoon fresh rosemary or thyme (optional)
• Oil for deep frying

Method:

1. Whisk chickpea flour with spices in a heavy-bottomed pot. Slowly add broth, stirring constantly to avoid lumps.
2. Set over medium heat and stir frequently for 8–10 minutes until the mixture thickens into polenta-like consistency and pulls away from the pan sides.
3. Stir in olive oil and fresh herbs. Pour onto an oiled baking sheet, smooth to about ¼-inch thickness, and cool completely (or refrigerate overnight).
4. Cut into fries or bite-sized rectangles. Heat oil in a deep pan to 350°F and fry in batches until deep golden and crispy, 2–3 minutes per side.
5. Drain on paper towels and serve hot with mint chutney or tamarind sauce.

Full recipe at Cookie and Kate →

Chef's tip: Make the batter the night before—chilling it overnight creates an even sturdier texture that fries up impossibly crispy without absorbing excess oil.