Papua New Guinean Style Panissa

Ingredients

In this Papua New Guinean adaptation of Panissa, we incorporate traditional spices and herbs from Papua New Guinea to infuse the dish with a distinct flavor profile. The original Italian recipe is enhanced with Papua New Guinean spices, giving it a unique twist and creating a fusion of cuisines. We alse have the original recipe for Panissa (Piedmont), so you can check it out.

• 2 cups (250g) chickpea flour 2 cups (250g) chickpea flour
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the chickpea flour, water, salt, paprika, turmeric, ginger, coriander, and cumin. Mix well until a smooth batter is formed.
2. 2.
   Stir in the chopped cilantro and mint, ensuring they are evenly distributed throughout the batter.
3. 3.
   Heat vegetable oil in a deep frying pan over medium heat.
4. 4.
   Spoon the batter into the hot oil, forming small fritters. Fry until golden brown and crispy on both sides.
5. 5.
   Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Papua New Guinean Style Panissa hot and enjoy!

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter consistency.
• Fresh cilantro and mint — Use fresh herbs for the best flavor. Finely chop them to evenly distribute their aroma throughout the fritters.

Tips & Tricks

• For added texture, you can mix in some finely chopped vegetables like onions or bell peppers into the batter.
• Serve the Papua New Guinean Style Panissa with a side of spicy tomato chutney for an extra kick of flavor.
• If you prefer a milder taste, reduce the amount of spices used in the recipe.
• Experiment with different herbs and spices from Papua New Guinea to customize the flavor according to your preference.
• These fritters can also be enjoyed as a filling in a sandwich or wrap.

Serving advice

Serve the Papua New Guinean Style Panissa as an appetizer or a main course. They are best enjoyed hot and crispy, accompanied by a refreshing side salad.

Presentation advice

Arrange the fritters on a platter, garnished with fresh cilantro leaves. Serve them alongside a bowl of spicy tomato chutney for dipping.