Serves 1
Directions
- 1Blend the red layer ingredients (one tin chickpeas, 1 tbsp beetroot powder, 80g vital wheat gluten) into a dough and knead until smooth.
- 2Repeat with the white layer (one tin chickpeas, 1 tbsp miso paste, 80g vital wheat gluten) to form a second dough.
- 3Roll both doughs thin, layer red and white strips alternately, and chill to firm up.
- 4Slice thin, brush with oil and fry until crisp and golden.
Ingredients
- 1 tin chickpeas
- 1 tbsp beetroot powder
- 80 g vital wheat gluten
- 1 tin chickpeas
- 1 tbsp miso paste
- 80 g vital wheat gluten
- oil (optional)
- salt (optional)
- pepper (optional)
Equipment
blendermixing bowlrolling pinknifepastry brushfrying pantongs
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