Starters & Light meals

Chickpea fries

30 minutes
20 minutes

“For these delicious fries, also known as Indian chana fries or French panelle, make the batter a few days in advance so that all you need to do is heat the oil and fry them. It’s also worth making a double batch of the mayo to keep in the fridge for several weeks.” – Abigail Donnelly

Wine/Spirit Pairing
Simonsig Gewürztraminer

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  • 2 t olive oil, plus extra for greasing
  • 1 litre water
  • 250 g chickpea flour
  • 1⁄2 t salt
  • 3 cups sunflower oil
  • For the curry mayo, mix:
  • 1⁄2 cup good-quality mayonnaise
  • 1 t garlic, crushed
  • 2 t curry powder
  • 1 T maple syrup
  • 2 T lemon juice
  • salt, to taste

1. Line a 20 cm oblong dish with greaseproof paper and rub with a little olive oil. Place the olive oil and water in a saucepan and bring to the boil. Reduce the heat to a simmer and pour in the flour and salt.

2. Whisk well to remove any lumps. Cook until thick, about 10 minutes. Spoon into the dish and chill until set.

3. Heat the oil in a saucepan. Turn out the mixture and cut into chips. Fry in batches and drain on kitchen paper. Sprinkle with salt and serve with the mayo.

Find more chip recipes here. 

Photographs: Jan Ras 
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl 

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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