Ingredients:
1 ½ tsp dry instant yeast
1/4 cup lukewarm water
2 cups chickpeas/besan/gram flour
1/2 cup lukewarm water
1 tsp oregano or chopped marjoram
2 tsp salt
oil for deep-frying
Method:
Dissolve yeast in water, leave for 8 minutes or till foamy.
In a large bowl, dilute flour with water to obtain a thick but smooth batter.
Pour-in yeast solution and set aside to rise for few hours or overnight.
Once the batter has done leavening, add-in oregano and salt.
Heat oil over high heat.
Drop a spoonfuls batter into hot oil and fry till golden yellow.
Remove from hot and drain well on absorbent paper towels.
Serve warm or at room temperature.
Yield 38 pieces of cuculli.
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