FLAVOUR OF THE MONTH
Gram flour, also known chickpea flour, or besan, is a pulse flour made from ground chickpeas. Used in many countries, it is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines. Gram flour can be made from either raw chickpeas or roasted chickpeas. The roasted variety is more flavorful, while the raw variety has a slightly bitter taste and has an earthy flavour best suited for savoury dishes. It is great to coat vegetables for pakoras or to make flatbreads.
In the form of a paste with water or yoghurt, it is also popular as a facial exfoliant in the Indian Subcontinent. When mixed with an equal proportion of water, it can be used as an egg replacer in vegan cooking.
Makes 4 - 5
You can enjoy this month's Spice of the Month, to make Missi Roti. This is an Indian bread made with gramflour and wheat flour, and combined with a variety of spices. It can be enjoyed with dal or any other curries.
- 1 cup Whole Wheat Flour
- 1/2 cup Gram Flour
- 1/2 tsp Carom Seeds
- 1/4 tsp Cumin Powder
- 1/4 tsp Garam Masala
- 1/2 tsp Red chilli powder
- 1/2 tsp Salt
- 1 Green chilli
- 1 tbsp chopped Coriander Leaves
- Pinch of Baking soda
- 1/4 tsp Turmeric powder
- 2 tbsp oil
- Water to knead
- Mix Wheat flour, gramflour, salt, chili powder, turmeric powder, carom seeds, cumin powder, garam masala, soda, finely chopped green chilly, finely chopped corainder leaves. Mix well.
- Now add oil and rub it into the flour. Slowly add water little by little and make a soft dough and keep it covered with damp cloth for 30 minutes.
- Knead the dough again and make small balls.
- Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) or non stick pan and cook the missi roti with or without oil.
- Before serving cut it into half and smear some butter on it. Serve hot with chosen curry.