Besan Poora - Chick-Pea Flour Pancakes

This old North Indian favorite is a great snack, usually eaten with afternoon tea, but great for breakfast or lunch also. Best eaten while still warm. This recipe provided by my wife, Jyotsna Kochhar.

You may find Besan (chick-pea flour) in a supermarket. Otherwise, you will have to look for Besan and Chaat Masala (chaat masala is optional) in an Indian or Asian grocery store. The other ingredients are available at any supermarket.

Makes 4-5 pancakes (depending on the thickness of the batter).

Ingredients 1 cup Besan (also called chana flour, chick pea flour or garbanzo bean flour) ¼ tsp (teaspoon) ginger powder or ½ tsp fresh chopped ginger ¼ tsp black pepper Chopped hot pepper (optional) ¼ cup chopped Sweet pepper (I prefer bell pepper) Scallions (2 or 3 stalks) chopped ½ cup chopped onions ¼ cup chopped Cilantro leaves (Coriander) ¼ tsp crushed or ground coriander powder (I prefer coarsely crushed seeds) ¼ tsp cumin seeds or ground cumin powder (I prefer whole seeds) ¾ tsp salt or to taste 1 tbsp (tablespoon) olive oil 2 cups water ½ tsp chaat masala to sprinkle on the top of cooked pancakes (Optional). I make it at home without hot peppers. It is available in Indian grocery stores.

Sift the flour in a bowl. Add 1 cup of water. Mix the batter. You might have to use hands to break the lumps of flour. Add more water if needed. Mix all ingredients (except chat masala). Add ½ cup of water first. Add more water if needed. The pancakes will be crispy if the material is not thick.

Leave this batter on the kitchen counter for half hour or so.

You can cook the pancakes in 2 non-stick skillets to be done faster. Heat the skillets on medium heat. Spread 1-2 tsp of olive oil. You will need to stir the batter every time you spoon it out. Pour 1/3 cup batter into the skillets. You can turn and tilt the skillet to spread the batter. Let it set. Sprinkle a bit more oil on the edges and on the top of the pancake. Let it cook for 3-4 minutes, lift the pancake and flip it over. Press it down with spatula. Let it cook for 3-4 minutes. The edges of the pancakes should be crisp when done.

Transfer to a serving plate. Best when eaten immediately. Sprinkle chaat masala on the pancake (optional). You can eat these with ketchup and tea/coffee. You can also put one in 2 slices of bread, and add ketchup to make a tasty vegetarian sandwich.

If you have any questions or comments about this recipe, please send them by e-mail to kochhar@physiology.wisc.edu

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This recipe first published on : Jan. 28, 2010