Kandla Nijhowne
You’ll probably yawn that I’m featuring besan as the heroine of this column today. The ever so familiar staple makes delicious kadhi, pillow soft dhokla, crispy cheelas and punchy pakodas. One almost presumes though wrongly, that besan is a very Asian ingredient. Also called chickpea or garbanzo flour, it is widely used in many countries. Cheela-like flatbreads are called Farinata in Italy and Socca in France. Here comes a stuffed wrap made with the healthy, nutritious, gluten free power flour.
Protein power wraps
The ingredients
- 1½ cups besan
- 3 tbsp semolina
- ¾ tsp ajwain
- pinch of heeng
- 1 cup chopped, blanched spinach
- 3 tbsp minced onion
- ½ cup each boiled green peas and mashed potatoes
- Salt, chili powder to taste
- 1-2 tbsp oil for frying
Method
- Make a thin batter of besan, semolina, ajwain, heeng, salt and chilli powder.
- Mix together the spinach, potato mash, peas, onion, then season well.
- Heat up a heavy frying pan, smear with oil and ladle in a half a cupful of batter. Spread into a round disc and flip over in a minute or two and cook the other side briefly.
- Remove on to a waiting platter. Repeat till you have a stack of ready cheelas.
- Evenly distribute the filling between the cheelas, then roll up firmly.
- Serve hot with mint chutney. Bon appétit!
Note: Any filling can be used for these wraps, vegetarian or otherwise. If you want to prepare ahead of time, keep the cheelas undercooked at stage-1. After rolling up, you can brown them in a pan before serving.
(Nijhowne is a Chandigarh-based culinary expert)
from The Tribune http://bit.ly/2FZ2z0r
via Today’s News Headlines
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