Besan roti - Indian chickpea flour cakes

Category: Bakery products
Kitchen: indian
Besan roti - Indian chickpea flour cakes

Ingredients

Chickpea flour 200 g
Whole grain wheat flour 100 g
Wheat flour 1c 100 g
Salt 10 g
Ground black pepper (not used) 1 \ 2h. l.
Kumin 1 \ 2h. l.
Cilantro leaves 3st. l.
Ghee butter 17 g + for lubrication
Warm water 150-200 g

Cooking method

  • Grind cumin in a mortar.
  • Finely chop the cilantro.
  • Mix together flour, salt, pepper, cumin, cilantro.
  • Rub in the oil with your hands.
  • Gradually add warm water, knead the dough until smooth and elastic.
  • Cover with a damp cloth and set aside for 30 minutes.
  • Divide the dough into 12 parts. Roll each part into a cake. Fold and roll again.
  • Fry in a dry heavy frying pan over medium heat for 2-3 minutes on each side.
  • I baked in a chapatnitsa. I can’t get used to it and every time the cake is inflated and jumps out of the chapatnitsa, it causes wild delight, my hands are shaking and I can’t take a picture normally.)))
  • Besan roti - Indian chickpea flour cakesBesan roti - Indian chickpea flour cakesBesan roti - Indian chickpea flour cakes
  • Grease the finished cakes with melted butter, cover with a towel.
  • My chickpea flour is like this: 🔗
  • Recipe from the book: \ "Vedic Culinary Arts \"
  • Book Author: Adiraja Das

The dish is designed for

12 pcs.

Note

One kilometer from Varsana, a place associated with Srimati Radharani, the divine consort of Krishna, is the village of Anna-pura, famous for its prasadam. The people of Annapura are renowned for their hospitality. By tradition, anyone who comes to this village is greeted with extraordinary cordiality and always treated to prasadam, serving as many besan roti to the table as the guest can eat. 🔗

Irina Dolars
Quote: Omela
causes wild delight, my hands are shaking and I can't take a picture normally.)))
Presented in bright colors
It's magic every time! True?
And all that you bake ...
Tanyulya
Ksenia, I share your delight. I myself demonstrate the miracles of the chapatnitsa to all the guests and showed how she bakes.
There is chickpea flour, you have to try.
Tashenka
Another Omelochkin masterpiece. Thank you. And then I have something unclaimed chickpea flour in my closet.
I don’t know what I’m doing wrong, but they don’t want my cakes to float out of the chapatnica so beautifully ... And they don’t lie still without flour, when I close the lid, they slip out. I want to try lifting the edge farthest from the handle. And if you dust it with flour, then it starts burning quickly ...
Aygul
Quote: Tanyulya

Ksenia, I share your delight. I myself demonstrate the miracles of the chapatnitsa to all the guests and showed how she bakes.
And I came to my daughter's girlfriend, so both with open mouths looked at the process, a bunch of versions put forward why this is happening
Olesya425
Girls, where can you buy this miracle? On our website, who will organize a joint venture on them?
Crochet
Quote: Olesya425
and where can you buy this miracle?

I also want ...

Until recently, I used to bake chapatis in a frying pan and not steamed ...

Now I understand that all this time, I was baking the wrong chapatis ...

And all Ksyu , with her pictures ...
Tanyulya
Quote: Olesya425

Girls, where can you buy this miracle? On our website, who organizes the joint venture thread on them?
Yes, it's easy to order it yourself and the delivery is free in the topic about chapatnits there are links
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=374275.0
Omela
Girls, thanks a lot! I am very pleased that I liked the cakes! They are really delicious and they're all Indian.)))

Quote: Tashenka
I don’t know what I’m doing wrong, but they don’t want my cakes to float out of the chapatnice so beautifully ...
Natalia., I, too, not every so puffed up. But I already understood the principle.I put it on the edge, close it abruptly, turn it over, close it again abruptly. Then I open it and begin to fry, turning from side to side. Here is the subtlety. It is necessary to catch the moment when bubbles begin to inflate on the surface. Moreover, on the surface that was originally on top. As soon as there are a lot of bubbles, you need to cover the lid on top. And then they inflate with one bubble and jump out. If you close the lid earlier. then it will be inflated from one side, if later - then it will not be at all. In general, it is purely intuitive here.
Omela
Quote: Krosh
Now I understand that all this time, I was baking the wrong chapatis
Oh, Kroshik. it's like a stamp in your passport. When he is not there, you want to, but how you get it, you think so - what for. Everything works out great in a frying pan. There are enough videos on YouTube. What is valuable for me personally in chapatnitsa is not necessary to roll it out. For me, it's just murder. And it doesn't work out evenly. and here tyts-tyts and you're done.
Tashenka
Omela, you get bubbles. Half of the cake is inflated with a ball, but does not float out. But this is not the main thing. The main thing is that initially the ball does not stay in the chapatnitsa unless you sprinkle it with flour. I lower the upper part, and the ball suddenly floats down ... As soon as I tried to adjust it.
Omela
It happens to me too that floats away. Here it depends on the sharpness of the movement and on the strength, that is, it is not necessary to press to the end. When I press hard, the dough already squeaks. I don't sprinkle it with flour.
Tashenka
And it always floats away with me ... And I tried to press with different strengths, and quickly. and slowly ... Maybe the dough is too soft? ... Well, okay! It's still delicious. Today, a little later, I will also make such chickpeas.
And another question. What is the approximate diameter of the balls to roll?
Tanyulya
Quote: Tashenka

And it always floats away with me ... And I tried to press with different strengths, and quickly. and slowly ... Maybe the dough is too soft? ... Well, okay! It's still delicious. Today, a little later, I will also make such chickpeas.
And another question. What is the approximate diameter of the balls to roll?
Natasha, maybe the dough is oily? When I have a very oily, it runs away, but not.
Aygul
Quote: Tashenka

And it always floats away with me ... And I tried to press with different strengths, and quickly. and slowly ... Maybe the dough is too soft? ...
Natalya, how long does the dough last after kneading?
Pro floats away. My first cap ALWAYS floats away, I catch it, turn it over, remember that it is necessary to control the process, and after laying the next one, I bend over and peep, at some point I understand with what force and speed I need to press, and I already do it normally
I take out the dough from the refrigerator, dust the board (is there such a word?) With flour, divide it into parts, at this time the chapatnica heats up and immediately begin to bake. I don't add flour additionally.
Tashenka
Oh, girls, I got you with my problems! ... I just want to understand what is wrong.
The dough was kept for 30 minutes, and for 2 hours, and for 2 days. And always runs away ...
I also do not add additional flour. But the ball has to be completely dipped in it before being flattened and put into the chapatit.

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