Chickpea Flour Besan Poore 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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