Tag Archives: besan

How to use Chickpea Flour in your Recipes

Chickpea flour Besan

Chickpea flour is made from dried garbanzo beans. It is also known as gram flour and popular as Besan. This magic flour is a staple in Indian, Bangladesh and Pakistani cuisine. It is readily available in Indian stores. Now it’s gaining popularity in the western world as well.

Chickpea flour is a very versatile ingredient, always happy to lend a hand any time you ask. But its flexibility isn’t the only perk: it’s also packed with protein. This is good news for vegetarians, as diets without meat can easily be without adequate protein too.

Protein is one of the essential building blocks of body tissue – it provides both nutrients and fuel. In short, it’s something that’s vital to survival. But chickpea flour’s high percentage of protein isn’t the sole reason this dish is marked by wellness: it’s very low on the glycemic index as well.

Chickpea flour can be used for a variety of dishes. In desserts and snacks, it can be used as a thickening agent. In can also be used to add flavor and filler to vegetable recipes: it adds a nutty taste.

You can: whisk it into a  batter, toast it inside a dry skillet, add it to veggie burgers, or make things like pancakes. You can also create your own uses!

Get a taste of this link for more information.

If you’re looking for ways to use it in traditional Boondi, try here.

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Sweet Boondi

If you’ve got a hankering for onion pakora, go here.

If you’re in the mood for Gujarati kadhi soup, mosey on over here.

If you’re craving Khandvi-Dahivadi, you’ll learn the technical recipe here.

Recently a French chef discovered chickpea juice whipped into foam called aqua faba. It is used in desserts instead of eggs (and it provides similar protein). This is the missing link in Vegan food.

Chickpea flour has many talents – there’s little it can’t do. So add it to your delicious dishes (and get some protein too!).

 

 

How To Make Traditional Sweet Boondi

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Sweet Boondi

Traditional  Sweet Dish Boondi

Boondi  has a special imprint on each of  us, especially the immigrants from  India. This dessert is present at all the famous celebrations.

 

Boondi reminds me of our pilgrimage site in Palitana, India. After we returned from a three hour hike on a mountain (we are not supposed to eat while hiking), we were served  warm Boondi and Sev (crispy noodles ).  Needless to say, it was an amazingly tasty treat!  Today I am going to try to replicate that authentic taste. Thanks so much for sharing your recipe, Jaya! 

Palitana Mountain

Palitana Mountain

Step by step guide to Make Boondi : Serves 6

Vegan, Gluten free, Jain

Ingredients

  • 2 cup besan /chick pea flour
  • 1 cup water
  • 2 cup vegetable shortening or ghee for frying
  • 1/2 cup cashews or slivered almond
  • 1/2 cup raisins

For syrup

  • 2 cup sugar
  • 1 cup water
  • yellow food color optional
  • Few strands of saffron
  • 1/2 tsp cardamom powder

Utensils needed

  • Perforated sieve
  • Deep spoon
  • Frying Pan
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Ingredients for Boondi

For Boondi, a deep spoon and perforated sieve are needed.

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Sieve and deep spoon

How to Make Boondi

1. Combine besan/chick pea flour and water as needed in a bowl. Beat for two to three minutes until the batter becomes light and smooth.

2. Heat ghee or vegetable shortening in a deep frying pan. Hold a sieve four inch above the oil. With the deep spoon, pour the batter into the strainer. The batter will fall into the oil in the form fine drops of boondi. Fry for one minutes until the boondi turns golden brown. Repeat the steps with remaining batter.

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Frying boondi

3. In a pan add sugar , water, a few strands of saffron, cardamom powder, cashews, and raisins.

4. Cook for five minutes until sugar dissolves  and becomes a thick syrup.

5. Add boondi to the pan and keep stirring until it cools down.

6. Garnish and serve. YUM!

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Sweet Boondi

Bonus Tips:

  • Green and red color can be added to batter to make the pearls of boondi more decorative and presentable.
  • For salty variations, instead of syrup, sprinkle it with salt or red chili powder. Instead of cashews, spanish peanuts can be used.

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How did this recipe turn out for you – I’d love to know in the comments section below.