• 4 tbsp polenta
  • 150g chickpea flour
  • 1½ tbsp vegetable oil, plus extra for frying
  • 1 tsp cumin seeds
  • 2 tsp ground turmeric
  • 2 tsp finely chopped root ginger
  • ½ green chilli, finely chopped
  • 2 tbsp finely chopped coriander

For the tahini lemon dip

  • 125g tahini paste
  • 1 large lemon, juiced


  1. 1

    Liberally sprinkle polenta into an oiled 20 x 20cm deep tin to coat the base. Sift the chickpea flour into a bowl. Gradually whisk in 450ml water.

  2. 2

    In a large pan, heat the oil over a moderate heat. Fry the cumin seeds briefly, then add the turmeric, ginger, chilli, coriander and seasoning. Stir for a further minute.

  3. 3

    Whisk the chickpea flour mixture, then pour into the pan, stirring. Simmer gently for 5 minutes, stirring continuously. Once the mixture is thick and coming away from the side of the pan, use a spatula to scrape the mixture into the oiled tin. Quickly wet your hands in a bowl of cold water and flatten the batter out evenly, dipping your hands in and out of the water as needed, until the surface is level. Sprinkle a little more polenta on top, then gently press it in and set aside to cool.

  4. 4

    Mix the tahini paste and lemon juice together with enough water to make a thick dip, then season. Cut the cold chickpea mixture into 24 chips and carefully roll each in a little more polenta. Gently shallow fry in batches in oil until crisp and pale golden. Drain on kitchen paper and serve immediately with the tahini lemon dip.

Nutritional Details

Each serving provides
  • Energy 1624kj 388kcal 19%
  • Fat 26.0g 37%
  • Saturates 3.4g 17%
  • Sugars 1.2g 1%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1650kj/394kcal

Each serving provides

22.8g carbohydrate 8.3g fibre 15.9g protein

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