Tag Archives: chickpea flour

Stuffed Fry Chilli

When it comes to something fried besides pakoras or potatoes these stuffed chillies are another tasty combination of simple spices and potatoes.

6-7 Chilli thick green chillies
2 big potatoes (boiled)
1 teaspoon lemon pepper spice
1/2 cup finely chopped cilantro
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon turmeric powder
1/2 teaspoon fennel seeds
4 teaspoons salt
2 cups of chickpea flour
Oil for deep frying
Please check (Measurements)

Process: Slit the green chillies and deseed them. Put all of them in hot water mixed with little salt. I soaked them for an hour as after opening them, I could right away feel the spice intensity on my fingers.
Mash and mix the potatoes with lemon pepper, 2 teaspoon salt, turmeric and cilantro.
Heat a little oil and add the mustard seeds, let them splutter. Add cumin and fennel seeds and then pour it over the mixture. Mix all well again.
Take little mixture in hand and start filling the chillies, covering the entire open part. Keep aside.
Heat oil in a wok. Take a bowl and mix remaining 2 teaspoons of salt with the chickpea flour , add a little water to get medium pouring consistency batter.
Dip the chillies in it and put them in the oil, frying them on medium heat till they turn golden brown and crisp.
Remove them and place on tissue paper, they are ready to serve with meals.

Chickpea Dhokla

The best fluffy dhoklas with sweet and tangy flavor in every bite will take your mind in the city of Gujarat. This dhokla recipe is simple, all you need is patience to let it ferment.

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1¼ cup of chickpea flour
3/4 cup of yogurt
1 teaspoon of ginger chili paste
2 teaspoons of salt
2 tablespoon of semolina flour
1 teaspoon of baking powder
1 packet of Eno or 1 tablespoon of clubsoda or carbonated water(for extra fluffiness)
1 tablespoon of sugar
1 teaspoon of lemon juice
1 teaspoon of mustard seeds
1/4 cup pf grated coconut
1/4 cup of chopped cilantro
3-4 curry leaves
2 tablespoon of oil

Please check (Measurements)

Process: Mix the flours, sugar, yogurt, ginger chili paste together and gradually add water to have medium to thicker pouring consistency batter(almost 1 cup water is generally required but it may very).

If the yogurt is watery you might need little water or no water. Keep aside for 2 hours.

Prepare a pie dish made of glass and grease it with oil completely from inside.

Preheat the oven on 350F.
Add the salt, lemon juice, baking powder, eno or club soda and pour the batter on the pie dish. Make sure that the batter reaches half the height of the dish.
Cover the dish with an aluminium foil by closing the ends. Make slight holes on the foil for steam to pass.
Put the dish in the oven and bake for 20 minutes depending on the oven type.
Heat the oil, add the mustard seeds, curry leaves, spread it over the dhokla and garnish with coconut.
Note : To check whether the dhokla is cooked poke a knife and if the batter doesn’t stick the knife that means its cooked.

For Steaming In a pot: Take a big pot. Put 2 inches water to it and place a ringer stand. Use small rice cooking container made of steel and grease it with oil. Pour the batter. Cover the big pot with a lid and steam it for 10-15 minutes. Check at intervals if the dhokla is cooked or not with the help of knife. Same process for tempering of spices.

Paneer Sandwich

Another starter or side dish to enjoy with friends and family or alone. Filled with tangy,cheesy texture from outside and a layer of minty spicy green chutney is the unforgettable treat anyone could get.

A block of paneer
1 cup of thick yogurt
1 teaspoon ginger paste
2 tablespoon of corn starch
1 teaspoon of chat masala
1 teaspoon of red chilli powder
2 cups of chopped cilantro
6 mint leaves
1 green chilli
3 ½ teaspoon of salt
1 ½ tablespoons of roasted peanuts
1 teaspoon of lemon juice
2 cups of chickpea flour
Oil for frying

Please check (Measurements)

Paneer sandwich with tomato chilli chutney 1

Process: Slice the paneer from the center. Cut them in equal sizes. Make paste of yogurt, cornstarch, red chilli powder, ginger paste and 1 teaspoon of salt in a big dish. Use little water for making thick paste. Add paneer slices in it placing separately but dipped. Marinate for 2 hours.
For chutney, make a thick paste of cilantro, mint leaves, chat masala, ½ teaspoon salt, green chilli, roasted peanuts and lemon juice.
Once the paneer is marinated take one slice, put a spoonful of green chutney paste on the center and spread it a bit. Cover it with another slice of paneer. Heat oil in a wok.
Make chickpea flour medium consistency batter mixed with water and 2 teaspoons of salt. Hold the two slices together and gently dip it in the batter. Fry them on medium heat. Serve with Tomato chilli chutney.

Chickpea Tofu Omelet

A non dairy version of the omelet; this one tastes much better than cheese omelet because of the texture of tofu. Some people can’t figure it out that I never used eggs

2 cups chickpea flour
¼cup chopped tomatoes
½ cup finely chopped celery
1 teaspoon sugar
1 ¼ teaspoon of salt
1 chopped green chilli
½ cup of crumbled firm Tofu
1 teaspoon of nutritional yeast (optional)or Hing
1 teaspoon of chilli powder
1 teaspoon of turmeric powder
½ cup cilantro
almond milk to make smooth batter
Oil  for cooking

Please check (Measurements)

Process: Crumble the tofu. Mix all the ingredients except oil and water in a mixing bowl. Add gradually warm almond milk and whisk the mixture to get a medium pouring consistency batter.
Heat on medium temperature a non stick pan with 1 teaspoon of oil, take a big spoonful of batter and pour it on the pan. Spread the batter little bit. Cook for 5 minutes on one side and once it turns golden brown flip it to other end. Put some drops of more oil at the edges and let it cook for another 5 minutes.
Repeat for all sessions same way. Best to eat as a Bread sandwich