So here in India we call it besan ka cheela i.e. chickpea flour crepe and here is our version Take chickpea flour, add chopped onions, chopped tomatoes, chopped coriander, chopped chillies, cumin seeds, cumin powder, salt and if u want red chillie powder.. add water make a semi thick batter.. take a pan.. add 1 spoon oil.. spread it then spread the batter over it and make it thin through the spatula. It's easy and super tasty
Hello Sushma, how can I get rid of the bitter taste of the chickpea flour? I make crepes/pancakes using only chickpea flour, water and salt (to use as tortillas), but the taste is soo bitter...
I make suji n Besan chilla. Semolina, chickpea flour, curd n lots of veggies finely chopped, salt lemon juice n baking soda. Don’t add too much chick pea flour. Add semolina more Than chick pea flour
Hello Madam!!! It is cheela that they have Stolen -giving it an english name!!! As usual, Indians think that they should follow the trend! quite sad. For eg no mexican will call their Tortillas Flatbread.!!
Thank you for the recipe. I'm sorry for all the negative comments you've had to endure. I appreciate the time you put into this and giving us the recipe that we can use as is or with our own ideas.
@@itsok7331 Please read carefully before commenting. The response was, "....receipe that we can use, as is, or with our own ideas". The person was not suggesting it was the presenter's own idea. Just saying.
@@suecollins3246 is this her best contribution to a bread that been around for thousands of years. Also it’s a staple of a country with the largest population. Sorry Bubu. She needs to do better. Culture vultures will not be tolerated anymore. It’s ok. You’re probably old.
The Media Lies Against Islam Wow-THANK YOU FOR THIS INFORMATION. Hello to You in Pakistan😊🙏😊i traveled thru there in ‘74(before u were born) and stayed in Karachi (lived at the beach) for awhile. It was a beautiful place.♥️🌍♥️🌍♥️🌏♥️🌎♥️🌏♥️🌍🙋♀️
a much easier chick pea flat bread. 1 c chick pea flour, 1 1/2 water, 1 t salt, 3 tblspons olive oil, divided, fresh rosemary. preheat 400. you need a cast iron skillet 12". put the skillet in the oven for 5 min. put half of the oil in the pan . pour in the batter. add chopped rosemary and the remaining oil on top. bake 30 minutes. this is a french recipe that they call Socca. top notch!
I make a socca that uses a cast iron round griddle , 1 cup chickpea flour to two cups of water and a bit of oil.. Preheat the pan under a broiler till very hot than put a thing layer of the batter on pop it back under the broiler until the top has some lovely dark brown bits showing. I was served this brushed with olive oil and sprinkled with black pepper. Its crunchy and soft at the same time.
@@MrLamrof I personally just blend them dry so they can become flour more easily. Just straight out of the bag. I buy the ones that come already washed and dried.
@@epdlp4506 are your chickpeas the Garbanzo beans (a bit lighter and lighter) or the brown chickpeas (smaller and browner, sometimes called black chickpeas for some obscure reason)?
I made up one very similar. But I dont keep it in the fridge or fry onions. I just use onions, capsicums, whatever pakora u want to make. And then shallow fry it like yours with a wee bit of oil. I call it my healthy pakora, and that is what we have when we want chai and pakora on a rainy day.
Thank you for the efforts put in. For those who have objections on use of oil, Oil is added to make it soft. In case someone wishes to skip oil, they may replace it with Curd / Yogurt. Healthier too. Chickpea flour produces flatulence. hence to balance it one may add chopped ginger and carrom seeds.
I have to avoid oil for health reasons so I never add oil into the mix, just a wipe for the pan, and it is fine, or sometimes I just bake it in a silpat lined sheet pan, and use it as a base for toppings or as a pizza crust. To mix the batter I just toss everything into the blender with a bit of active yogurt, blend til lukewarm, and let it sit covered on the counter for a few hours to ferment before cooking. Cuts the beany aftertaste, gives a bit of rise, and helps with digestion.
This is a very common way for Indians to have flat bread! One variation is to add raw onion, raw tomato which is grated along with some green chilli paste ! Try this for once and u will love it 😊
Hi, ms schofield being a Pakistani have tried the traditional besan roti which is later slobbered with ghee or butter to soften them and eaten with red Chili & garlic sauce.So had my Wife try out your recipe and it turned out fantastic the bread was soft & fluffy had it with yogurt (raita) I’m in heaven thanks!!
@@nancynorris3654 Why don't you read again what Seem Prasad has written before criticising? Anyway, I'm sure she has far more experience of making this recipe than you do.
I made these today, really good. I put onions, garlic and spinach in them. I think you need a little more oil in the pan but then again I put less oil in the batter.
@@donatemple1104 Not exactly, not always... Usually oil is extremely refined. No much is left besides empty calories. The "not that bad" oil is cold pressed.
Or cook the garbanzos in water, blend in food processor until thick batter like pancakes. Cook in skillet until bubbles, like pancakes. Do the same with lentils. When cooking turn skillet to flatten, don’t swirl.
As an Italian chef I assure you, this is Dosa from India. This is not farinata or flatbread. 🤦🏻♀️This recipe is over 2300 years old. Do better. Know your product. Know your recipes origins. Be respectful of the culture this originated from. Chefs know this. I know you’re not a chef, I get it. But be respectful.
Thank you for the video! It's always good to find new flatbreads. I have make a few, but never thought about chickpeas! I will have to modify your recipe as I do not use any oils or salt, but love your addition of the onions, etc.
It is an interesting bread option, but half a cup of olive oil is not "a little".Then more oil in the sautéed onions, then more oil to cook the flatbread.
its not flat bread.....as in, we dont eat it as bread (main course), its an accompaniment for the main course...... its eaten like a tempura or an appetizer.....chick pea flour is very heavy and can lead to bloating and gaseous, thats why its eaten in limit........
Thanks for a great recipe. I used a food processor to mince the onion and mushrooms before sautéing, seasoning and cooling. They mixed in very well with the chilled batter and make perfect sliders with grilled tomatoes and dairy-free cream cheese.
I soak my chickpeas usually overnight then put them in a tray on lowest setting in the oven propped open with a wooden spoon about 4 hours. I have a counter top mill and use that to get perfect dry roasted flour
Oil is good for us. There's a reason we shed sugar, protein first before fats. We need healthy fat to maintain nerve and brain function. My cardiologist put me on a high healthy fat diet
They look delicious. I am wondering if this recipe could be made without any oil on a hot griddle/pan, like tortillas. I can't eat processed oils any more as it somehow won't digest well at all.
We don't put oil in the batter. You would need to brush your pan with a little oil, though. I rub a halved onion on the griddle, keeps the crêpes from sticking.
Lynn Proctor I don't know what is happening to you but I suffer from my digestion and I use digestive enzymes that are helping a lot. Have you ever considered them? You must talk first with your PH of course. Even when many doctors know very little about nutrition. But his/ her opinión have a weight there.
