Chickpea flour also known as Gram Flour, Basan Flour is a gluten free pulse flour made from chickpeas.
Chickpea flour is a staple ingredient in Indian , Pakistani and Bengali cuisines. This chickpea flour mixed with water or eggs is a perfect batter for fried onions or vegetables.
Chickpea Flour Cooking Suggestion:
250g chickpea flour
50g self raising flour
1 tbsp Spice Library Garam Masala
1 tsp tandoori paste (recommended but optional)
1 tbsp lemon juice
300g potatoes – peeled and cut into small pieces
300g onions – finely chopped
6-8 spinach leaves, finely chopped
3 tbsp of freshly chopped coriander leaves
1 tsp chopped green chilli (optional)
1/2 tsbp Salt
- 1/2 – 1 cup of water
Sunflower or peanut oil for deep frying
- Sift the chickpea flour and the self-raising flour into a bowl. Add garam masala and tandoori paste, if using, and stir well to combine.
- Add lemon juice, then gradually add enough water to form a smooth batter (Note; the batter must be thick enough to coat the back of a spoon. You may not need to use all the water). Set aside for 10-15 minutes.
- Then add the remaining ingredients except the oil to the batter and combine well to coat the vegetables.
- Heat the oil in a deep heavy-based frying pan until when you add some of the batter, it turns brown. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil. Care must be taken as the hot oil may splatter. Fry for 5-6 minutes or until the pakoras are crisp and golden-brown and the vegetables have cooked through.
- Serve hot with a serving of cucumber yoghurt.