Best 3 Chickpea Flour Besan Poore Recipes
Title: Delightful Chickpea Flour Creations: A Culinary Journey of Besan Recipes
In the realm of culinary exploration, the versatility of chickpea flour, also known as besan, takes center stage. This humble ingredient, derived from ground chickpeas, embarks on a transformative journey, evolving into an array of delectable dishes that tantalize the taste buds. From savory fritters to fluffy pancakes, crispy vadas to decadent ladoos, besan lends its unique texture and nutty flavor to each creation, weaving a tapestry of culinary delights.
Embark on a culinary odyssey with our carefully curated collection of besan recipes, each meticulously crafted to showcase the diverse culinary expressions of this extraordinary ingredient. Discover the art of crafting crispy besan poore, a South Indian delicacy that delights with its airy texture and golden-brown exterior. Master the technique of preparing mouthwatering besan cheela, a savory pancake infused with aromatic spices and fresh herbs. Indulge in the irresistible crunch of besan vadas, a deep-fried fritter that pairs perfectly with tangy chutneys and cooling yogurt. Satisfy your sweet cravings with delectable besan ladoo, a melt-in-your-mouth confectionery treat that exudes a symphony of flavors.
With step-by-step instructions, detailed ingredient lists, and insightful cooking tips, our besan recipes empower you to recreate these culinary treasures in the comfort of your own kitchen. Elevate your culinary repertoire and embark on a journey of taste and discovery, transforming simple ingredients into extraordinary culinary masterpieces.
CHICKPEA FLOUR *BESAN* HUMMUS
Another use for chickpea flour if you have too much like I did :) This is a modified recipe that i had written down from another website.
Provided by madscientist97
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour 1/2 cup of water in 1 2 quart sauce pan.
- Add all the ingredients except the garbanzo bean flour.
- Whisk in the garbanzo bean flour to make a paste.
- Whisk in slowly the remaining water.
- Bring to a boil over medium heat, stirring occasionally.
- Continue stirring and simmer for 3 minutes.
- Remove from heat, cover and cool.
- Use as a sandwich spread or as a dip.
- Note: quantities of lemon juice, salt and garlic can be adjusted to preference.
Nutrition Facts : Calories 145.1, Fat 10.1, SaturatedFat 1.4, Sodium 114.1, Carbohydrate 10.3, Fiber 2.2, Sugar 1.4, Protein 4.5
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.
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
Tips:
- Use a fine mesh strainer to sift the chickpea flour. This will help remove any lumps and ensure a smooth batter.
- Add a little bit of baking soda or baking powder to the batter. This will help the poori puff up and become crispy.
- Use a heavy-bottomed skillet or griddle to cook the poori. This will help prevent them from sticking to the pan.
- Heat the oil to medium-high heat before adding the poori. This will help them cook evenly and prevent them from absorbing too much oil.
- Do not overcrowd the pan when cooking the poori. This will prevent them from cooking evenly.
- Flip the poori once during cooking. This will help them cook evenly on both sides.
- Drain the poori on paper towels before serving. This will help remove any excess oil.
Conclusion:
Chickpea flour poori is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great source of protein and fiber, and it is also gluten-free. With a little bit of practice, you can easily make this delicious dish at home.
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