Chickpea Flour Rolls

Chickpea Flour Rolls Recipe - Authentic Indian Delight

Region / culture: India | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Chickpea flour rolls, also known as besan wadis, are a popular Indian snack made with a chickpea flour batter filled with a coconut and coriander mixture. These rolls are flavorful, crispy on the outside, and soft on the inside, making them a delicious and satisfying snack or appetizer.

History

Chickpea flour rolls have been a traditional snack in Indian households for generations. The recipe has been passed down through families and is often made during festivals and special occasions. The combination of chickpea flour, coconut, and coriander creates a unique and delicious flavor profile that is loved by many.

Ingredients

Outer roll

1 cup chickpea flour (besan)
1.5 tsp plain flour
1 cup buttermilk
1 cup water
6 to 7 cloves garlic
3 green chillies (adjust according to taste)
1 tsp salt
0.25 tsp turmeric powder

Filling

0.75 cup grated fresh coconut
0.75 cup fresh coriander finely chopped
1 tsp powdered sugar
salt to taste

Tempering

3 tbsp oil
1 tsp mustard seeds
0.5 tsp asafoetida
7 to 8 fresh curry leaves

How to prepare

Outer roll

Crush the garlic, chillies, and salt together in a grinder.
In a mixing bowl, combine the besan, plain flour, water, buttermilk, and the crushed garlic-chilli paste. Mix well.
Taste the mixture and adjust the salt or chilli if needed.
Strain the mixture to obtain a smooth batter.
Cook the batter in a pressure cooker for up to 3 whistles or until rice and dal are cooked in your pressure cooker. Cooking time may vary depending on the pressure cooker.

Filling

Prepare the filling by mixing grated coconut, coriander, sugar, and salt. Set aside.
Keep 5 steel or melamine plates ready for spreading the batter.
Add about 3 tbsp of hot water to the cooked batter to loosen it up. Stir well.
While the batter is still hot, quickly spread it evenly onto the plates.
Spread the batter in one direction only to ensure evenness.
After spreading all the batter, mark out rows with a knife or pizza cutter.
Spread the coconut filling on the marked rows of batter.
Roll the wadis as shown in the picture.
Do not oil the plates initially.
Place all the rolled wadis vertically close to each other in a container.

Tempering

Heat oil in a small wok or kadhai.
Add mustard, asafoetida, and curry leaves to the hot oil.
Spoon the tempering mixture onto each of the vertically placed wadis.
Garnish with some coconut and coriander mixture, and spoon any remaining tempering over the wadis before serving.

Variations

Add chopped vegetables like carrots, peas, or bell peppers to the filling for added texture and flavor.
Use different spices like cumin, coriander, or garam masala to customize the flavor of the rolls.
Substitute the coconut filling with a spicy potato or paneer filling for a different twist.

Cooking Tips & Tricks

Make sure to strain the batter to remove any lumps and ensure a smooth consistency.

- Spread the batter quickly onto the plates while it is still hot to prevent it from hardening.

- Mark out rows on the batter before adding the filling to ensure even distribution.

- Roll the wadis tightly to prevent them from falling apart during cooking.

- Spoon the tempering mixture over the wadis for added flavor and aroma.

Serving Suggestions

Chickpea flour rolls can be served as a snack or appetizer with a side of chutney or yogurt dip.

Cooking Techniques

Cooking the batter in a pressure cooker helps to cook it quickly and evenly.

- Tempering the rolls with mustard seeds, asafoetida, and curry leaves adds a flavorful finishing touch.

Ingredient Substitutions

Use chickpea flour instead of besan for a slightly different flavor and texture.

- Substitute ghee for oil in the tempering for a richer taste.

Make Ahead Tips

Chickpea flour rolls can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or oven before serving.

Presentation Ideas

Arrange the chickpea flour rolls on a platter and garnish with fresh coriander leaves and grated coconut for a colorful and appetizing presentation.

Pairing Recommendations

Chickpea flour rolls pair well with a hot cup of chai or a refreshing glass of lemonade.

Storage and Reheating Instructions

Store leftover chickpea flour rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or oven until heated through before serving.

Nutrition Information

Calories per serving

Each serving of chickpea flour rolls contains approximately 200 calories.

Carbohydrates

Each serving of chickpea flour rolls contains approximately 20 grams of carbohydrates.

Fats

Each serving of chickpea flour rolls contains approximately 10 grams of fats.

Proteins

Each serving of chickpea flour rolls contains approximately 5 grams of proteins.

Vitamins and minerals

Chickpea flour rolls are a good source of iron, magnesium, and vitamin B6.

Alergens

Chickpea flour rolls contain gluten from the plain flour used in the outer roll.

Summary

Chickpea flour rolls are a nutritious snack that provides a good balance of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a healthy and satisfying option for a snack or appetizer.

Summary

Chickpea flour rolls are a delicious and nutritious snack made with a chickpea flour batter filled with a coconut and coriander mixture. These rolls are crispy on the outside, soft on the inside, and full of flavor, making them a perfect snack or appetizer for any occasion.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, much like today, and I was exploring the local market in search of new ingredients to experiment with in the kitchen. As I wandered through the rows of vibrant produce and bustling vendors, a kind old woman beckoned me over to her stall.

"Would you like to try a sample of my chickpea flour rolls?" she asked, her eyes twinkling with excitement. Intrigued, I nodded eagerly and accepted the golden, crispy roll she offered me. As soon as I took a bite, I knew I had stumbled upon something truly special.

The delicate crunch of the crust gave way to a soft, savory filling bursting with aromatic spices and herbs. Each mouthful was a symphony of flavors that danced on my taste buds, leaving me craving more. I immediately asked the old woman for the recipe, and she obliged with a smile.

Over the years, I have tweaked and perfected the recipe to suit my own tastes, but the essence of that first chickpea flour roll remains unchanged. It has become a staple in my repertoire, a dish that never fails to bring joy to those who gather around my table.

The secret to a perfect chickpea flour roll lies in the simplicity of the ingredients and the care taken in its preparation. The key is to start with high-quality chickpea flour, which imparts a nutty flavor and a light, airy texture to the dough. I always sift the flour before mixing it with water, salt, and a touch of oil to form a smooth, elastic dough.

Once the dough has rested, I roll it out into thin rounds and fill each one with a fragrant mixture of sautéed onions, garlic, and spices. I like to add a generous handful of fresh herbs, such as parsley and cilantro, for a burst of freshness that balances the richness of the filling.

After folding the dough over the filling and crimping the edges to seal, I brush each roll with a bit of oil and bake them until they are golden and crisp. The aroma that fills my kitchen as they bake is simply intoxicating, a tantalizing preview of the feast to come.

When the chickpea flour rolls emerge from the oven, I can hardly wait to sink my teeth into their golden, flaky crusts. The first bite never fails to transport me back to that bustling market stall where it all began, where a kind old woman shared her recipe with me and forever changed the way I cook and eat.

Now, as I prepare these rolls for my own family and friends, I can't help but feel a deep sense of gratitude for the culinary journey that brought me to this moment. Each time I make them, I am reminded of the power of food to connect us, to nourish not just our bodies but also our souls.

And so, as I sit down to enjoy a plate of warm, fragrant chickpea flour rolls with my loved ones, I raise a toast to the old woman who first introduced me to this recipe, to the market that sparked my creativity, and to the joy of sharing good food with those we hold dear. In every bite, I taste a little piece of my own history, a little piece of the love and passion that infuse every dish I create. And for that, I am truly grateful.