1 Sieve the gram flour into a large
bowl. Slowly add the water a few
tablespoons at a time. Stir as you do
so. A whisk works well to break up
any lumps.
2 In a cup, mix the ginger, cumin, chilli
powder and turmeric. Add 60ml
(¼ cup) water and mix well. Set aside.
3 Heat the oil in a large, heavy pan
over a medium flame. If using the
curry leaves, add them now and
fry for about 1 minute. Add the
asafoetida and fry for 30-60 seconds.
4 Add the spice mix and fry for about
1 minute. Add the flour mixture and
bring to the boil, stirring all the time.
5 Turn the heat down to medium-low
and keep stirring vigorously with
a wooden spoon until the mixture
changes texture and leaves the sides
of the pan. This should take around
20 minutes.6 Add the sea salt and lemon juice. Stir
well. Taste the mixture – it should
have taste cooked.
7 Transfer the mixture to a flan dish to
set. Smooth the top with a spatula
then sprinkle over the coriander and
minced chillies, to taste. Add a final
sprinkle of sea salt over the top and
allow to cool.
8 To serve cut into squares or slices.
TIP You can also use this as a filling
for a more traditional pastry quiche.
Simply line a greased, oven-proof
flan tin with ready-made vegan
shortcrust pastry, prick several
times with a fork and blind bake
for around 10 minutes at 200°C/
Gas Mark 6, or as per the packet
instructions. Add the filling and
return to the oven for a further
20 minutes, or until the pastry
is golden.Gluten free quiche
By Julia Shannahan (www.FriFran.com)
Serves 4-6 | Prep 5 mins | Cook 25 mins | Calories 241 (per serving)225g (2½ cups) gram fl our
1l (4¼ cups) cold water
1 tsp fresh ginger,
fi nely grated
1½ tsp ground cumin
½ tsp ground turmeric
1 tsp chilli powder
4 tbsp vegetable oil
¼ tsp asafoetida
5-6 curry leaves
(optional)1 tsp sea salt
1 tbsp lemon juice
handful fresh coriander
2 green chillies, mincedTotal fat Saturates Salt Sugar Protein12g 2 .1g 0.8g 5g 9.1g