Panisse: the chickpea chips Marseille has been frying since the 1800s
Chickpea flour, water, a loaf tin and two hours in the fridge make panisse: crisp-shelled batons with a soft, custardy middle. Here's the water ratio and the chill time that...
Chickpea flour, water, a loaf tin and two hours in the fridge make panisse: crisp-shelled batons with a soft, custardy middle. Here's the water ratio and the chill time that...
