- 1 cup (110g) chickpea flour (besan)
- 1 cup (150g) yellow cornmeal
- 1 teaspoon red chilli flakes
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon ground turmeric
- 1 tablespoon sea salt flakes
- 2 tablespoons lemon juice
- 2 cups (500ml) + 2-3 tablespoons sparkling water
- 1 tablespoon olive oil
- ½ cup (65g) salted peanuts
- 2 tablespoons white sesame seeds
- 1 tablespoon pepitas
- 1 tablespoon raw sugar
- Pre-heat oven to 190C (convection)/170C (fan-forced)/
- Grease and line a loaf tin with baking paper ensuring that the ends of the paper hang over the edges.
- Place chickpea flour, cornmeal, chilli, garlic, ginger, turmeric, salt and lemon juice in a large bowl. Mix gently with a wooden spoon.
- Pour sparkling over the flour mixture. Using a balloon whisk, mix until the mixture is smooth and free of lumps. Start with two cups and add 2-3 tablespoons as needed if the batter is too dry. It should be the consistency of a cake batter. Cover and rest for an hour in a warm spot in your kitchen. The batter will rise slightly and become fluffy.
- Spoon the bread batter gently into the prepared tin, ensuring that you don’t deflate the batter by mixing.
- Heat oil in a small frying pan on medium. Add peanuts, sesame seeds and pepitas. Sauté for half a minute until peanuts and sesame seeds start turning golden. Remove from heat and pour this over the bread batter in the tin. Scatter the sugar evenly over the nut mixture in the tin.
- Bake in the pre-heated oven for 25-30 minutes until cooked through and turning golden.
- Allow to cool in the oven for another 10 minutes. Remove, slice and serve warm with your favourite chutney.