Chickpea Flour Besan Poore Recipes
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.
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