Ethiopia · Ethiopia
Chickpea Fritters with Teff Flatbread
Crunchy roasted chickpea fritters served over toasted teff flatbread strips with a quick tomato-chili relish.
Fritters fried in oil are the fasting-day cousin of raw beef kitfo, made without meat so they can be eaten through the long fasts. They are served over strips of torn injera rather than on a plate, and the sauce underneath does the work of a dip. The coating has to be thick enough to survive the oil, or the crumbs scatter and the fritter falls apart in the pan.
Ingredients
- chickpea flour150 g
- teff flour120 g
- warm water for chickpea batter180 ml
- warm water for teff paste60 ml
- vegetable oil for frying (about 5 mm depth in a 12 cm skillet, 60 ml)60 ml
- vegetable oil for cooking teff sheet15 ml
- ripe tomato, diced180 g
- red onion, finely diced60 g
- green chili, minced6 g
- lemon juice15 ml
- fine salt3 g
Directions
- 1
Whisk chickpea flour with 180 ml warm water and a pinch of salt. Rest 10 minutes.
Batter thickens to a soft dropping consistency. - 2
Heat 60 ml oil in a 12 cm skillet to 5 mm depth at 170°C. Drop tablespoons of batter and fry 3 minutes per side until deep golden. Drain on paper. Cook in batches of 4 fritters.
Fritters are deep golden and sound hollow when tapped. - 3
Stir teff flour with 60 ml warm water and a pinch of salt into a thick paste. Spread thinly on an oiled pan and cook 2 minutes per side. Cool, then break into coarse strips.
Teff sheet is set, lightly charred in spots and snaps when torn. - 4
Combine tomato, red onion, green chili, lemon juice and a pinch of salt for the relish. Layer teff strips, fritters and relish in a bowl. Serve immediately.
Relish is juicy and components are stacked but warm.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content