Besan (Chickpea Flour) Pastry
photo by artbyeh
- Ready In:
- 20mins
- Ingredients:
- 4
- Yields:
-
1 large pastry base
ingredients
- 1 1⁄2 cups besan flour
- 1 teaspoon salt
- 1⁄4 cup olive oil
- 1⁄2 cup cold water (up to 1/2 cup)
directions
- 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.
Reviews
-
I've had besan (gram) flour for some time now, but I couldn't figure out what to do with it. I marked this page about a month ago and have finally had a chance to try it out. I made it for a sweet dish so I used butter and cut the salt to half and added a bit of sugar. So, I did change things, but thought I would report anyway. It was very good. It's not flaky/short like regular flour pastry crust, but it's really really tasty. I would HIGHLY recommend this if you have a gluten allergy and even if you don't! (I don't). I did par-bake it, but without pastry weights, which was fine. Great great great! Yum.
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RECIPE SUBMITTED BY
Daydream
Australia
I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my DS's GF is of Swedish origin. My little dogs are of German origin - miniature dachshunds :-) - and my DH is an NZer.
Presently my favourite cookbook is Quick and Easy Indian Cooking by Madhur Jaffrey, but that is liable to change as I often raid my library for new and interesting cookbooks.