Best 3 Chickpea Flour Besan Poore Recipes
Chickpea flour besan poore, also known as pakoras in some regions, are a popular and delectable South Asian dish. These crispy, savory fritters are crafted using chickpea flour, a gluten-free alternative to traditional wheat flour, and a blend of aromatic spices. With their golden-brown exterior and tender, fluffy interior, besan poore are a versatile culinary creation that can be enjoyed as a standalone snack or paired with various accompaniments. This article delves into the culinary adventure of exploring the best recipes for chickpea flour besan poore, providing a range of options to cater to different taste preferences and dietary restrictions.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
Tips for Making the Best Besan Poori:
- Use fresh besan flour: Fresh besan flour will yield lighter and crispier poori. If you don't have fresh besan flour, you can make your own by grinding dried chickpeas in a food processor.
- Soak the besan flour properly: Soaking the besan flour in water for at least 30 minutes helps to soften the flour and make it easier to work with. It also helps to remove any bitterness from the flour.
- Use the right amount of water: The amount of water you add to the besan flour will determine the consistency of the batter. If you add too much water, the batter will be too thin and the poori will be difficult to roll out. If you add too little water, the batter will be too thick and the poori will be tough.
- Heat the oil properly: The oil should be hot enough before you start frying the poori. If the oil is not hot enough, the poori will absorb too much oil and become greasy. To check if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the top immediately, the oil is hot enough.
- Fry the poori in small batches: Don't overcrowd the pan when frying the poori. This will cause the oil temperature to drop and the poori will not cook evenly. Fry the poori in small batches of 2-3 at a time.
- Drain the poori on paper towels: After frying, drain the poori on paper towels to remove any excess oil.
Conclusion:
Besan poori is a delicious and versatile Indian flatbread that can be served with a variety of dishes. It is a popular street food in India and is also served in many Indian restaurants. If you are looking for a new and exciting way to enjoy besan flour, try making besan poori. With a little practice, you will be able to make perfect besan poori that are light, crispy, and delicious.
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