Best Chickpea Flour Besan Poore Recipes

PAKORAE

Pakorae image

This is a really tasty snack we usually have in our country, with tea, on a rainy day. Besan is ground chick peas; it's also known as gram flour, and you can find it at Indian stores. Serve with ketchup or chili sauce for dipping.

Provided by Natasha

Categories Appetizers and Snacks

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup chickpea flour (besan)
¾ cup water
½ teaspoon chili powder
1 tablespoon ground cumin
1 tablespoon coriander seeds
1 onion, halved and thinly sliced
½ teaspoon salt, or to taste
1 pinch ground turmeric
2 jalapeno pepper, seeded and minced
1 cup vegetable oil for frying

Steps:

In a medium bowl, mix together the besan, water, salt, chili powder, turmeric, cumin, coriander seeds, onion, and jalapeno pepper until it forms a smooth mixture with no flour lumps.
Heat the oil in a deep skillet over medium-high heat. When the oil is sizzling hot, drop dough by tablespoonfuls, and fry until golden brown on each side. Drain on paper towels, and serve hot with ketchup or chili sauce for dipping.

Nutrition Facts : Calories 157.6 calories, Carbohydrate 18.4 g, Fat 7.7 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 298.2 mg, Sugar 3.9 g

CHICKPEA FLOUR (BESAN) POORE

Chickpea Flour (Besan) Poore image

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

Ingredients

1 1/2 cups gram flour, sifted (besan)
1/2 cup buttermilk
oil, to pan-fry
1 finely chopped onion
1 teaspoon chopped green chili pepper
1/2 teaspoon grated ginger
1/2 teaspoon black pepper
1 teaspoon salt

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.