Serves 2
55 grams chickpea flour
1 cup water
1 tbsp vegetable oil
1/4 cup onion, diced
3/4 tsp cumin seeds
1/8 tsp ground tumeric
salt to taste
Prepare ingredients: mince onion. Whisk together chickpea flour and water in a medium sized bowl, ensuring there are no lumps.
Heat oil in a large non-stick saucepan over medium heat. Add cumin seeds and tumeric, stir-fry for a minute or two.
Add chickpea flour batter and bring to a boil, stirring constantly. Reduce heat to medium-low and continue to cook, stirring frequently, as the mixture thickens and starts to leave the sides of the saucepan. Continue cooking and stirring for about 10 minutes, or until batter loses its raw tast and mixture clears the sides and bottom of the saucepan. Add salt and stir well to combine. The savoury porridge can be served soft at this point.
If desired, pour mixture into a small square pan or 2 ramekins lined with plastic wrap. Smooth with a spatula and let cool. Cut into desired serving portions and serve (can be grilled or sauteed after cooling, if desired).