Ingredients
- 3 cups coconut beverage (So Delicious Unsweetened Coconut Milk Beverage)
- 3 cups chickpea flour
- 1 cup water
- 2 teaspoon salt
- 3 teaspoon pepper
- 1/4 cup olive oil (extra virgin)
- 2 tablespoons curry powder
- Coconut oil, for frying
- 1/2 cup mayonnaise (vegan)
- 2 tablespoon chili sauce
- 3 cloves garlic, grated
- Salt and pepper to taste
How to Make
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Step 1: Simmer the coconut milk and 1 cup of water in a pot along with the salt, pepper, curry powder, and olive oil.
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Step 2: Slowly add the chickpea flour in a stream, whisking to remove lumps. Be careful not to let it boil. The batter thickens quickly; once it is thicker than pancake batter, remove it from heat. If it becomes too dry, add more of the water and then whisk to incorporate. Spread onto oiled 13x18 sheet pan. Cover with wax paper or plastic wrap.
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Step 3: Chill for at least 3 hours or overnight (recommended).
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Step 4: When firm, cut into desired shapes and fry.
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Step 5: Sprinkle with salt while warm.
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Step 6: Prepare chili mayo by mixing mayonnaise, chili cause, garlic, salt and pepper together. Serve together.
We hope you enjoy this recipe!
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