On top of all the other recipes channa flour makes....
Voilà vegan, gluten-free TEMPURA!
Ingredients:
- 1 cup channa (chickpea) flour
- 1/4 cup corn or tapioca starch
- 1 1/2 teaspoon baking powder
- 1/2 cup warm water (add more if too thick, but it should be thick batter conisistency)
Directions:
- Sift together dry ingredients then add water and mix
- Let stand for 30 minutes
- Peel yams and cut them into coins or fries
- Lightly steam the yams for 4 minutes
- Coat the yams in batter and deep fry in oil
Praise be to Lord Channa for bringing tempura back into my life for the first time in over 2 years!! Amen.
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