Baked Chickpea Mini Donuts

“Round and round
Away they roll,
A world of spices
Flavors and more.
A snack for those
Who curry crave,
With a bite of chickpeas
It’s quite a rave.
Baked not fried
Savory not sweet,
Look y’all
It’s another shu treat...”
1 egg, slightly beaten
1 cup chickpea curry (this recipe (sans the potato/green pepper) or use leftovers from your Indian takeout!)
2 tablespoons butter, softened
2 tsp baking powder
1 cup whole-wheat flour
Salt to taste

Preheat the oven to 350 F.
Great a baking sheet and keep aside.
Mash the chickpeas slightly (leave some pieces whole for texture) and then add the beaten egg to it. Mix well, and then add the butter, baking powder and salt (if required). Finally add the flour and make a thick sticky batter that can be shaped. Divide into 12-15 rounds. Line on a baking sheet and create a hole in the centre with your finger. Brush with some olive oil and bake for 18-20 minutes. Turn oven to broil and cook for another 3-4 minutes till the surface is crisp and brown. (If preferred, you can also fry/pan fry them like regular donuts). Serve hot with mint or yogurt chutney.

A spicy savory twist on an all-american favorite.