Name: Chickpea Flour Croquettes with a Blackened Chile-Tomato Sauce
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup chickpea flour; 0.5 cup rice flour; 1 cup finely chopped red onion; 0.25 cup finely chopped fresh cilantro leaves and tender stems; 1.5 teaspoons coarse kosher or sea salt; 0.5 teaspoon bishop’s weed (or 1 tsp dried thyme + ½ tsp black pepper); 0.25 teaspoon ground asafetida; 8 fresh green Thai, cayenne, or serrano chiles (stems removed, finely chopped); Canola oil (for deep-frying); 1 tablespoon canola oil (for sauce); 1 teaspoon black or yellow mustard seeds; 1 tablespoon skinned split black lentils (urad dal) (picked over for stones); 4 dried red Thai or cayenne chiles (stems removed); 8 ounces tomatoes (cored and finely chopped); 2 tablespoons finely chopped fresh cilantro leaves and tender stems (for sauce); 1 teaspoon coarse kosher or sea salt (for sauce)

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Chickpea Flour Croquettes with a Blackened Chile-Tomato Sauce — Formulation & Method | CuliNect