Meaty pastas, velvety vegetables, and more cozy recipes to curl up with.
We really went for it here, drawing on the flavor and texture of idli podi to create a gluten-free version of craggy-crunchy fried chicken.
Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.
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