Add the lard, and cut it in with a pastry blender or 2 knives until it's the texture of grits or polenta meal with lumps the size of small peas. Do not overblend; small lumps of shortening are what ...
is a finely milled flour made from dried chickpeas (garbanzo beans), as found in a study published in the International Journal of Current Microbiology. It is a staple ingredient in many Indian and ...