Besani -chickpea flour flatbread recipe
Besani is a traditional flatbread made for Satain or Thadri.It can be eaten during travel also along with some pickle.
Servings: 4
Equipment
- stand mixer
- tava/ griddle
Ingredients
- 1.5 cup chickpea flour
- 1 onion
- ½ cup wholemeal flour
- 1 tablespoon coriander seeds
- 1 tablespoon green chilli chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon garam masala powder
- 1 teaspoon red chilli powder
- 1 tablespoon pomegranate seeds
- 1 tablespoon cumin seeds
- chopped green coriander
- water for kneading for 1.5 cup besan and ½ cup aata, around ⅓ cup water is required
- 2 tbsp. oil for brushing + ¼ cup oil for kneading
Instructions
- Mix all ingredients with ¼ cup oil.1.5 cup chickpea flour, 1 onion, ½ cup wholemeal flour, 1 tbsp coriander seeds, 1 tbsp green chilli chopped, ¼ tsp turmeric powder, 1 tsp salt, 1 tsp garam masala powder, 1 tsp red chilli powder, 1 tbsp pomegranate seeds, 1 tbsp cumin seeds, chopped green coriander
- Add minimal water if required.water for kneading
- Knead the dough until it forms a stiff dough.
- Divide in equal parts ,using little oil, roll it into thick flatbreads.
- Heat a tawa and cook flatbread brushing with oil on both sides.2 tbsp. oil for brushing + ¼ cup oil for kneading
- Cook on both sides until it turns golden brown.
- Serve with raita or mint chutney.
Video
Notes
Note: You can also use dried mango powder instead of pomegranate seeds