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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Kay Nelson
[email protected]This recipe is a keeper! I'll definitely be making these poori again and again.
Tamriaz Akhter
[email protected]Overall, I thought this recipe was just okay. The poori were edible, but I've definitely had better.
Melina Niraula
[email protected]The poori didn't puff up as much as I hoped. I'm not sure what I did wrong.
Chukwuma Victor
[email protected]These poori were a bit too spicy for my taste. I think I'll use less chili powder next time.
Asma Turab
[email protected]I've never made poori before, but this recipe made it so easy. The step-by-step instructions were really helpful.
Sudip Raiee
[email protected]These poori were a great addition to my weekend brunch. They were so light and fluffy, and they paired perfectly with my favorite chutney.
Moh D
[email protected]I love that this recipe uses chickpea flour. It gives the poori a unique flavor and texture that I really enjoy.
NP P
[email protected]This recipe is a must-try for any fan of Indian cuisine. The poori were absolutely delicious and so easy to make.
Homaion Ahammad
[email protected]Overall, I thought this recipe was pretty good. The poori were tasty, but I think they could have been a bit crispier.
Rana talha talha
[email protected]The batter was a bit too thick for my liking. I had to add a little extra water to get it to the right consistency.
Tash R
[email protected]These poori were a bit too oily for my taste. I think I'll try using less oil next time.
L & P Raees
[email protected]I've made this recipe several times now, and it never disappoints. The poori always come out perfect. I highly recommend it to anyone who loves Indian food.
Mai Win
[email protected]These poori are a great way to add some variety to your breakfast or brunch menu. They're also a great snack option. I love dipping them in chutney or yogurt.
Niraj Rauniyar
[email protected]I was pleasantly surprised by how easy this recipe was to follow. Even as a beginner cook, I was able to make these poori without any trouble. They turned out so well!
Shihab Molla
[email protected]These poori were a hit at my last dinner party! Everyone raved about how flavorful and crispy they were. I'll definitely be making them again soon.
Kiiza Ezra
[email protected]I've tried many poori recipes, but this one takes the cake. The batter was so easy to work with, and the poori puffed up perfectly. They were light, fluffy, and absolutely delicious.
Adeyemi Adijat
[email protected]This recipe is a game-changer! The chickpea flour adds a delightful nutty flavor and a crispy texture that's out of this world. My family and friends couldn't get enough of these poori.