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Toasted chickpea flour from Burma: Rivers of Flavor by Naomi Duguid

  • chickpea flour

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Notes about this recipe

  • TrishaCP on April 01, 2016

    If you make less than the full amount, you will need to keep a watchful eye on this. I burned two batches before I gave in and just did the amount called for, which I found much easier to control.

  • wester on February 22, 2015

    Easy and a big improvement in flavor over untoasted chickpea flour.

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