As Aired On August 13, 2012
Recipe Courtesy Of Chef Tres Hatch, miraclepilltruths.comIngredients:
1 cup Besan (finely ground chick pea flour, also called garbanzo bean flour. Can be found at Whole Foods Markets)
1 teaspoon salt
1 teaspoon freshly ground cumin seed
Fresh cracked pepper to taste
2 teaspoons olive oil
½ cup water
Olive oil for fryingDirections:
1.) In a medium bowl mix all ingredients together with a whisk. Mixture will remain a little lumpy. It should be very runny. If too thick add more water.
2.) On medium high heat in a large non-stick saucepan, heat enough oil to generously coat bottom of pan. Pour batter into oil making 2-3 inch disks. Spread out batter so they are as flat as possible. Avoid crowding so they don't touch.
3.) After brown on bottom, turn crisps. When brown on both sides remove crisps to a paper-towel lined plate to drain. Continue frying until all batter is used. Serve immediately with Chutney. Green-Tomato & Watermelon Chutney
1 large firm green tomato, diced small (about 1 cup)
¾ cup ripe watermelon, rind removed, seeded, diced small
½ small yellow onion, peeled, diced small (about ¼ cup)
½ teaspoon hot chile pepper (jalapenos, Serrano’s, etc), minced fine
Salt to taste
1 pinch sugarDirections:
1.) Mix all ingredients together in a small bowl. Serve at room temperature on top of Cumin-Garbanzo Crisps.
(Copyright 2012 Sinclair Broadcasting Group.)