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Export 3 ingredients for grocery delivery
Step 1
Pour the chickpea flour into a saucepan, add the salt, and mix. Add the water little by little and mix it with a whisk until the mixture is lump-free.
Step 2
Thicken the mixture over medium heat for a few minutes, stirring constantly with the whisk. It should form a sort of polenta that comes off the sides of the pot. The mixture must be compact and not liquid!
Step 3
Transfer the mixture to a cutting board lined with parchment paper.
Step 4
Spread with a knife to a thickness of 0.25 inches.
Step 5
Let it cool at room temperature for about 20 minutes.
Step 6
Lay a second sheet of parchment paper on the surface and roll out with a rolling pin without squeezing, but just to create a uniform surface.
Step 7
Shape the edges so as not to waste dough and let it cool completely before cutting your squares. Use a square or rectangular cookie cutter. Circles are also good, or you can simply use a knife.
Step 8
Fry in plenty of oil in a large pan for about 2 minutes without turning.
Step 9
Drain on absorbent paper, sprinkle with salt, and if you prefer, squeeze a few drops of lemon juice over it.
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