Hey urmaniac, you are welcome. You can't find uses for chickpea flour then you have to send it to me
. Actually it's a staple in my house.
Try making pakoras with it and you will always have some in your pantry
3 cups of chickpea flour
1 cup of water
Make a thick batter (not soupy but slightly thicker than a pancake batter)
Add the following to the batter
1/4 bunch of chopped cilantro
1 green chili finely chopped
1/2 regular or spring onion chopped
1 potato super finely diced (I slice mine thinly and cut it into long strands about the size of a small pin prior to adding them so they cook)
salt to taste
pinch of tumeric (optional)
Place plenty of oil in a frying pan and then drop these by the spoonfuls and fry them on medium low until crisp.
You can add other veggies to it as well. In India we coat Eggplant slices (thin) in this batter and fry it up. You can also use this batter to coat potato slices alone and fry them up but the pakoras to me are the best.
You can serve it with the cilantro mint chutney and a sweet tamarind chutney.
I tend not to make them often because it's fried but once in a while it's great. It is a monsoon delicacy and a treat that people eat sometimes with afternoon tea in India.