Besan Chickpea Flour Pastry Food
BESAN (CHICKPEA FLOUR) PASTRY
This is such a healthy pastry, and has a nutty savoury taste. I use it for all kinds of vegetarian pies and tarts, either as the shell, or as the pastry top/lid.
Provided by Daydream
Categories Dessert
Time 20m
Yield 1 large pastry base
Number Of Ingredients 4
Steps:
- Whizz the flour and salt together in a food processor.
- With the motor running, add the olive oil and process until the mixture resembles bread crumbs.
- Add just enough water to form a malleable, slightly sticky dough.
- Roll out the pastry as needed on a floured board, or between two pieces of cling wrap.
- To bake a bind (before adding a filling): prick all over the pastry with a fork, cover the pastry with a layer of foil and place either pastry weights or some dry beans or rice on the foil. Bake at 180C for 15 minutes, remove from oven, take off the foil and leave to cool, before proceeding with the filling of your choice.
Nutrition Facts : Calories 477.4, Fat 54, SaturatedFat 7.5, Sodium 2328.9
CHICKPEA FLOUR (BESAN) POORE
These are best made fresh and served hot. The batter can be made in advance and refrigerated. However, if they are made ahead of time, then reheat in a stack of four, properly wrapped, in the microwave oven (1 to 2 minutes) or the conventional oven (10 minutes at 375 degrees F). Healthy Alternative: Make on a heavy skillet, using oil spray or very little oil. Use them as wraps and fill with sauteed vegetables or beans.
Provided by kusum gupta
Categories Grains
Time 20m
Yield 10 pieces
Number Of Ingredients 8
Steps:
- Mix everything together (except oil) with a whisk or your hand.
- Add more buttermilk if needed, to make a thick consistency batter, as for pancakes.
- Heat a griddle (or skillet) on medium heat.
- Grease with 1 teaspoon of oil the first time only.
- Pour 2 tablespoons of batter and spread evenly and thinly with the back of a serving spoon into a round shape.
- Add ½ teaspoon of oil around the edges.
- Cook for 1 to 2 minutes until the top appears dry and the bottom has just begun to brown.
- Turn over with a flat spatula; brown the other side very lightly, adding ½ teaspoon of oil around the edges.
- Make all the crepes the same way.
- Serve hot with any chutney.
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- Place chickpea flour, salt, and sugar (if using) in a food processor and pulse for a few seconds to combine.
- Add cold butter to the food processor and pulse until a crumbly dough forms (the crumbly bits should be about pea-sized or a little bigger).
- Using a measuring spoon, add the iced water (but not the ice) to the dough mixture. Start with three tablespoons, pulse for a few seconds, and after that add one tablespoon at a time, pulsing in between each addition until the dough comes together in a ball. On average, it takes me about six tablespoons.
- Turn the clump of pie dough out onto a floured surface and shape it into two rounded disks. Wrap each tightly in plastic wrap and chill in the fridge for at least 30 minutes and up to 24 hours.
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- Fried ‘Chicken’ This vegan Fried “Chicken” is magical. It’s made from textured vegetable protein wrapped in rice paper wrappers, which helps make an awesome, crispy skin.
- Challah French Toast. Even people who don’t eat challah regularly know it’s one of the best breads for French toast. It’s soft and soaks up the batter, yet it’s hearty and can hold it all.
- Khaman Dhokla: Indian Steamed Chickpea Flour Cake. Rinku Bhattacharya‘s Khaman Dhokla is a savory, sweet, and spiced Indian cake. Gluten-free eaters will rejoice this delightful light and fluffy cake because it’s a power-packed comfort food without the use of gluten.
- Creamy Chocolate Bars. Once you make Margaux Morton‘s Creamy Chocolate Bars, you will not be able to keep yourself from grabbing one from the freezer every time you pass by!
- Chickpea Flour Quiche. Chrysta Hiser‘s little Chickpea Flour Quiches are like an omelet in a snackable portable form. They’re a little crispy and they taste eggy without the use of eggs.
- Baked Potato Falafel. Elsa Brobbey‘s savory Baked Potato Falafel are a wonderful twist on the traditional kind. They’re baked, soft on the inside with a lightly crispy texture on the outside, and so very satisfying.
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- Amritsari paneer tikka – paneer cubes are marinated in a mixture of gram flour, spices, herbs and then pan fried. The recipe comes from the city of golden temple – amritsar in Punjab.
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- Dahi ke kabab – crisp, soft and tasty kababs made with dahi or curd. Here the dahi used is Hung curd. few more delicious kabab recipes on blog are
- Ribbon pakoda – fried crisp ribbon shaped savory snack. Easy to prepare and tastes good too. ribbon pakoda is usually made as Diwali snack in south India, but you can even make it on any regular day and serve as a tea time snack.
- Palak pakora recipe – crisp, deep fried spinach fritters. these palak pakoras can be baked too if you don’t want to fry them, with all the goodness of the spinach, sesame seeds and of course chickpea flour.
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