Burmese Chickpea Tofu Fritters (Tofu Hmaw)

Ingredients

• 1 cup Chickpea Flour
• 1 cup Water
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Salt
• 1/4 cup Onion
• 1 clove Garlic
• 1 cup Vegetable Oil

Instructions

1. 1In a medium saucepan, whisk together the 1 cup of chickpea flour, 1 cup of water, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of salt until the mixture is completely smooth and there are no lumps.
2. 2Place the saucepan over medium heat. Cook the mixture, stirring constantly with a whisk or spoon, for about 5 to 10 minutes. Continue stirring until the mixture thickens significantly, becoming a very stiff paste that pulls away from the sides of the pan.
3. 3Remove the saucepan from the heat. Stir in the 1/4 cup of finely chopped onion and the 1 clove of minced garlic until they are evenly distributed throughout the thickened chickpea mixture.
4. 4Grease a square pan, approximately 8x8 inches, with a thin layer of vegetable oil. Pour the chickpea mixture into the prepared pan, spreading it evenly to fill the pan. Let it cool completely at room temperature for at least 30 minutes, then refrigerate for at least 1 hour, or until it is firm and set. This resting period is important for the mixture to solidify properly.
5. 5Once the chickpea mixture is firm, carefully invert the pan onto a cutting board. Cut the set chickpea tofu into 1-inch squares or triangles.
6. 6Pour the 1 cup of vegetable oil into a large, heavy-bottomed skillet. Heat the oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of the chickpea mixture into it; it should sizzle immediately.
7. 7Carefully add the cut chickpea tofu pieces to the hot oil, being careful not to overcrowd the pan. Fry the pieces for about 3 to 5 minutes per side, or until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the Burmese Chickpea Tofu Fritters hot.

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