Our Progressive Feast in August started at one of our favourite hidden restaurants in Sydney’s CBD INDU dining. This modern restaurant borrows inspiration from Southern Indian and Sri Lankin cuisine celebrating the village culture while creating mouthwatering dishes with flavours that leave you wanting more.
The team at INDU have shared with us the perfect starter, side or snack, crispy besan chips. Serve these to your friends are your next dinner party and get ready to watch these all disappear before your eyes.
We suggest serving these with a Gin and Tonic and the team at INDU have shared that a drizzle of butterfly pea syrup is the secret to their signature G&T.
Recipe makes 6-8 Chips, these can be made a day ahead of time and stored in the fridge ready for frying.
- 1 litre of milk
- 3 teaspoons of olive oil
- 15g unsalted butter
- 15g sea salt
- 5g fennel powder
- 250g besan/chickpea flour
- 20g semolina
- 1-2 cups of your chosen frying oil.
- Line a 30 x 20 x 4 cm tray with baking paper.
- Place the milk, olive oil, butter, salt and fennel powder in a saucepan over medium-high heat and bring to the boil.
- Once the milk mixture has reached the boil reduce the heat and add in the besan flour little by little while whisking the mix continuously until you have a smooth thick mixture.
- Pour into the lined tray, cool to room temperature, then refrigerate until chilled (a few hours).
- Remove from the tray and cut into 1.5 cm chips.
- Roll in the semolina to coat, shaking off any excess.
- Fill a fry pan or saucepan with your frying oil and place on medium-high heat.
- Place your chips in the oil (it should bubble when you put the chips in the oil if not, your oil is not hot enough) and fry both sides until golden all over.
- Season with salt and serve immediately.
INDU serves these with a homemade cardamom aioli and black garlic mayonnaise, you could make your own dipping sauce but storebought is also fine.
Take a look and INDU’s full menu here.
Take a look at the video from our Progressive Feast event here.