South African Gluten-Free Bunny Chow – A Spicy Twist on a Classic Snack
This gluten-free bunny chow recipe is a delicious, spicy twist on a classic South African snack. Perfect for game days or any time you want flavorful, comfort food. Enjoy this intermediate dish that will impress your friends and family with its mouthfeel, aroma, and plating appeal.
Allergens
Gluten (in bread), Coconut (in milk)
Ingredients
- 4 gluten
- free white bread loaves, sliced into hollow cylinders (save the inner bread)
- 2 cups cooked chickpeas, mashed
- 1/2 cup coconut milk
- 1 tbsp ginger
- garlic paste
- 1 tbsp curry powder
- 1 tsp cayenne pepper
- Salt, to taste
- Oil, for frying
- Fresh cilantro, for garnish
- Green chili, sliced, for garnish
Instructions
- In a large bowl, mix together mashed chickpeas, coconut milk, ginger garlic paste, curry powder, cayenne pepper, and salt. Adjust seasoning according to taste.
- Heat oil in a frying pan over medium heat. Fry the hollowed bread cylinders until golden brown. Remove and let drain on paper towels.
- Stuff the fried bread cylinders with the spicy chickpea mixture, pressing down gently. Replace the inner bread pieces to seal the filling.
- Deep fry the filled bread again until crispy and golden. Drain on paper towels.
- Cut each bread in half and serve hot with a side of fresh cilantro and sliced green chili.
Chef’s Insight
To get the perfect texture, fry the bread until it is golden brown but not too crispy, as it will continue to cook when filled and refried.
Notes
The dish can be prepared ahead and fried just before serving. Serve hot for the best mouthfeel and aroma.