NS: In the book I wanted to demonstrate how chickpea flour can be used as an alternative to wheat or rice flours as a thickener, but also showcase the bright taste of fermented dairy like yogurt. In parts of Asia like India and even in Africa and the Middle East, chickpea flour is often used as a thickening agent because it contains starch. In India, my dad makes this dish called kadhi that gets its sour taste from yogurt, to which he adds fried chickpea flour fritters—my recipe is loosely based on that. I keep a bottle of plain kefir in my house all the time; often it’s an easier ingredient to find (at least where I live) than buttermilk and a great substitute. But you could use plain unsweetened yogurt, too, just remember to thin it out with a little water. You can also swap out cauliflower; sometimes I add roasted carrots, potatoes, and peas, but even bitter greens like spinach or kale would be fantastic.
Content retrieved from: https://food52.com/blog/25862-flavor-equation-cookbook-nik-sharma-interview.
Originally posted 2021-01-13 00:17:41.
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