Almost every regional cuisine of India uses protein rich chickpea flour to make stir fry, snacks and sweets. This Chickpea flour masala can be used to make tasty spicy instant stir-fry of many root vegetables, gourds, leafy vegetables. It gives taste to bland boiled roots and gives life to stir-fried gourds and leafy greens which otherwise becomes soggy.
You can mix this with equal quantity of peanut masala pd and use them as stuffing while preparing stuffed okra (lady finger), bellpepper (capsicum), aubergine or eggplant (brinjal), ridge gourd (turai/ heerekaayi) etc.
In Maharastra people love to prepare chick pea flour based spicy sauce called Pitla which goes well with steaming hot rice and Indian rotis. You can make this using this masala.
You can also make a stiff hard dough out of this masala and divide it into tiny rounds called Muthia in Gujarati and add to vegetable stir fry or boil them in yoghurt based soup to make Pakodi Kadhi.
This masala can be used to coat eggplant (brinjal), potato slices before frying them.
There are immense possibilities as wide as your imagination.
I will keep posting recipes using this masala and you can try out your own too.
Chickpea flour masala powder for stir-fry
- 200ml- Chickpea flour (besan / chane ka atta/ kadale hittu
- 3 tbsp- Oil
- 1 tbsp- Mustard
- 2 tbsp- Cumin seeds/ Jeera
- 2 tbsp- Aniseed (saunf) or 2 tsp Thymol seeds (ajwain)
- 1-1.5 tsp- Asafoetida/ hing
- 2 tsp- Turmeric / haldi
- 3-4 tsp- Chilli pd
- 1 tbsp- Dried mango powdered/ amchur (optional) OR you can add tomato or lemon juice when preparing the stir-fry later.
- 3 tbsp- Coriander seeds (roast till warm and powder when it cools down)
- 2 tsp- garam masala pd
- Heat a heavy bottom pan or a non-stick pan.
- Put oil in it and when the oil is hot add mustard and cumin seeds.
- When they start jumping add aniseed and stir for a second.
- Add all the spices kept ready in the bowl. Stir for a few seconds.
- Remove from heat.
- Next add chickpea flour and stir thoroughly, with the help of a flat wooden spoon keep smashing any lumps formed.
- Add salt. Mix again well so that all spices are well blended.
- Put the pan back over the stove and roast this masala for 5 mins over gentle heat. Keep stirring frequently so that the masala does not burn. Burnt masala will completely spoil your stir-fry as it is becomes bitter.
- Cool the masala in the pan.
- Store in an airtight container.
Here are some recipes I have posted using this masala-
1.Indian Mashed potato -Tariwale alu tamatar and Alu shorba/soup
2. French beans stir-fry
3. Egg / Paneer Masala, Green peas masala, Alu Mutter, Paneer Mutter, sandwich filling
4. Okra with instant stir-fry masala / Bharli Bhindi This uses both chickpea pd and peanut masala to create a new taste.
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