Chickpea Flour (Besan) Poore

Submitted by kusum gupta

"These are best made fresh and served hot. The batter can be made in advance and refrigerated. However, if they are made ahead of time, then reheat in a stack of four, properly wrapped, in the microwave oven (1 to 2 minutes) or the conventional oven (10 minutes at 375 degrees F). Healthy Alternative: Make on a heavy skillet, using oil spray or very little oil. Use them as wraps and fill with sauteed vegetables or beans."

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 10 pieces

ingredients

• 1 1⁄2 cups gram flour, sifted (besan)
• 1⁄2 cup buttermilk
• oil, to pan-fry

• Seasonings

• 1 finely chopped onion
• 1 teaspoon chopped green chili pepper
• 1⁄2 teaspoon grated ginger
• 1⁄2 teaspoon black pepper
• 1 teaspoon salt

directions

1. Mix everything together (except oil) with a whisk or your hand.
2. Add more buttermilk if needed, to make a thick consistency batter, as for pancakes.
3. Heat a griddle (or skillet) on medium heat.
4. Grease with 1 teaspoon of oil the first time only.
5. Pour 2 tablespoons of batter and spread evenly and thinly with the back of a serving spoon into a round shape.
6. Add ½ teaspoon of oil around the edges.
7. Cook for 1 to 2 minutes until the top appears dry and the bottom has just begun to brown.
8. Turn over with a flat spatula; brown the other side very lightly, adding ½ teaspoon of oil around the edges.
9. Make all the crepes the same way.
10. Serve hot with any chutney.

Reviews

[Charishma_Ramchandani]

WOW! I made these this evening as an evening snack and my dad absolutely loved these. I used 1 cup milk in addition to the 1/2 cup buttermilk as that just wasn't even barely enough to make a pancake batter. The batter quantity mentioned in this recipe made exactly 8 besan poores' for me. I made these in a frying pan and I did press out the excess oil on clean kitchen napkins. I'd made these for a few friends' to be honest(I wanted to hop, skip, jump and go share these with them, but, before I knew it half the serving dish was empty). LOL. Later I got to know that my cook(the villain that he is!) had served these to some folks in dad's office while I was studying and doing my assignment(our office and home is inter-connected, so, my daily cooking goes there as well:)) Later today, my mom tasted this and she too liked them. In particular, she enjoyed the taste of the onion in this. Mom and dad both found them pretty heavy and nobody could believe one poore was only 61 cals. I had a bit too with a dollop of chilled plain yogurt and loved it. We had it with green chutney. Yummy! It really got to be served hot to enjoy it to the fullest. A definite keeper and it gets my vote! Thank You for posting! Dad wants it on his birthday party - 30th Dec'02 :)

 

[fluffernutter]

Liked these a lot -- I'd been looking for a skillet gram bread. These are quick and tasty, if a little heavy. Next time I may try a bit of bicarb in the batter.

 

[Sangeetha]

Sorry but somehow this was not up to the mark. It was too heavy on the stomach and was not much in the way of taste either. Did not go well with anybody at home. Will not be making again.

 

[97grad]

I find this to be a great healthier alternative to normal wheat pancakes especially if you are diabetic or watching your weight as chick peas has a low GI. I replaced the 1/2 cup butter milk with 1T vinegar and 1 1/2 cups soy mild, I didn't have green chillies so I added a finely chopped couple of springs of parsley for color and a dash of cayenne for heat. After cooking the first one I thought it was a bit too heavy for me so I added 1/4 teaspoon of bicarbsoda to the rest of the batter and it came out much lighter and edges crunchy. I would certainly make this again. Thank you for great recipe

 

[Jenny Sanders]

These are delightful. I too found I needed to add a fair bit more buttermilk than called for. I also only made 4 poores. They would be quite small if made into 10. Half a recipe (2 large poores) each with a bowl of vegetable soup was an excellent lunch. I like to make these with chives or green onions - the green flecks are pretty. I did not need to press these to remove any oil; I found that they cooked nicely on a very lightly oiled cast iron skillet.