Chickpea Flour Besan Poore Recipes

CHICKPEA FLOUR (BESAN) POORE

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.

CHICKPEA FLOUR *BESAN* HUMMUS

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.

BESAN (CHICKPEA FLOUR) PASTRY

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.