Description
Wood ash alkalinity modifies chickpea proteins while imparting mineral complexity.
Technical
Calcium carbonate and potassium hydroxide in ash raise pH to 9-10, facilitating Maillard reactions at lower temperatures (140-160°C) while preserving cellular integrity through ionic crosslinking of pectins.
Culinary Significance
Creates a crisp exterior with creamy interior while infusing smoky, umami notes distinct from direct-fire roasting.
Gear for Kundru Chana (Ash-Coated Cooking)
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