Chickpea Flour (Besan, organic. gluten free) - 350g

Chickpea Flour (Besan, organic. gluten free) - 350g

Product Code: Cer12331(Mar)
Availability:
Pre-Order

NOTE: You pre-order before midnight Monday, we then collate all orders the next morning and deliver to you by the following Monday.


Price: $7.19
Description

Chickpea Flour, organic, gluten-free - 350g

Made from ground chickpeas, this flour is referred to by various names – chickpea flour, garbanzo flour, gram flour, channa flour and besan. No chemical bleaching. No alcohol treatment. No additives. No anti-bacterial or anti-fungal agents. No bromate added.

Pale yellow and powdery, chickpea flour has an earthy flavour best suited to savoury dishes. It is a staple ingredient in many “Old World” cuisines, such as, Indian, Turkish, Italian, Spanish and French. When mixed with an equal proportion of water, it can be used as an egg-replacer in vegan cooking.

 

Origin:  Grown in Turkey.

 

Ingredients: Certified Organic Chickpeas

 

Chickpea Flour Crepes

Indian fried flatbreads for breakfast, brunch and dinner. A batch of these keeps for a few days and is a nourishing accompaniment to a variety of meals and is especially nice with a chutney or some pickles and rice. If you are in a pinch for dinner, I would suggest rolling these up with a paneer cheese filling, served along with a potato dish. More Indian pancakes and crepes are coming soon. As I said, it is an obsession ...
 
chickpea flour crepes
  • 1 1/2 cups chickpea flour (besan)
  • 1 small onion, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 1-inch piece fresh ginger, minced or grated
  • 3 fresh green chilies, seeded and finely chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • dash of cayenne
  • dash of turmeric
  • dash of ground cumin
  • 1 1/2 - 2 cups water
  • sesame oil for frying
Instructions:
  • In a medium bowl, combine the chickpea flour, onion, parsley, ginger, chilies, coriander, salt, baking soda, cayenne, turmeric and cumin.

  • Add enough of the water until you have a semi-thick batter and whisk with a fork. Cover and let rest for 30 minutes.

  • In a small non-stick frying pan, heat a few teaspoons of oil over medium heat. When hot, ladle about 1/2 cup into the pan and shape into a circle with the bottom of the ladle. Fry for a few minutes until the ends begin to brown, sprinkle with a bit of oil, and flip and cook for another minute or two.

  • Transfer to a plate and keep warm in a 150° oven. Repeat with the remaining batter.

Simple, spicy and savory Indian crepes — roll up your favorite foods inside and enjoy

 
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Tags:
Tags: chickpea, flour, besan
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