One thing that I eagerly waited for throughout the year was our family’s annual trip to Sahiwal in Punjab to visit my phuppo (paternal aunt).
The woman had a heart of gold and the hand of an expert chef. She used to make the world’s best besan ki roti, the gram flour flatbread.
One may think what special there can be about gram flour flatbread? Well, she makes the dough with some additional condiments, a chutney to go with, and cold lassi.
Uff, I am drooling at the thought of it.
She knew we needed a break from usual Karachi foods and making traditional Punjabi food will give our palette a break.
Although she makes killer beef biryani, I crave her usual traditional foods and plan the everyday menu while we stay.
What Is Gram Flour?
Gram flour aka besan is an ingredient present in every desi household and needs no introduction.
But for those who are new in the kitchen, it is ground chickpea flour.
It has a nutty, earthy-tasting ingredient often used in many Indian/Pakistani sweet and savoury dishes.
Since it is gluten-free, it can be replaced in many gluten-free recipes or you can even swap it with eggs in some recipes.
Benefits Of Gram Flour
Gram flour is full of nutrients like fibre, protein, vitamins, and minerals. Due to its high fibre content, gram flour can easily be used to replace refined flour.
It is also known to improve heart health, stabilise sugar levels in the blood, and can also lower cholesterol levels.
For its high fibre content, it can assist in weight loss as it curbs food cravings. Moreover, it reduces inflammation in the body and improves digestion.
Gram Flour Recipes
Besan(Gram Flour) Ki Roti/ Missi Roti
This flatbread/roti is a very popular dish of the subcontinent. Although not as popular as a tandoori naan or paratha, every desi has eaten it or heard about it.
Ingredients
- Whole wheat flour - 1 cup
- Gram flour - 1 cup
- Small green chillies (finely chopped) - 4 – 5
- Small onion (finely chopped) - 1
- Carom seeds (ajwain) - ¼ tsp
- Red chilli flakes - 1 tsp
- Fresh Coriander (finely chopped) - 2 tbsp
- Salt - to taste
- Pomegranate seeds (crushed)
- Coriander seeds (roasted and crushed) - 1 tbsp
- Cumin seed - 1 tsp
- Luke warm water to knead the dough
- ghee/butter/oil for frying
Directions
- Mix all the dry ingredients in a bowl. Gradually start adding some water to knead it into a dough. Knead it well with your hands until the dough becomes firm and not too sticky.
- Apply some oil over the dough and let it rest for 30 minutes covered with a kitchen towel.
- Now, divide the dough into 4 equal parts, and roll into the shape of a ball.
- With the help of a rolling pin, flatten those balls into the shape of a roti (flatbread). You can dust some flour if it's sticky.
- Place the roti on a preheated griddle/tawa.
- Apply ghee on the upper side and flip the roti once it starts changing colour.
- Apply ghee again on the other side and cook until it changes into a light golden brown colour.
- Serve this hot crispy roti with chutney/raita/mango pickle and a glass of cold lassi.
Besan(gram flour) Ke Laddu
Besan Ke laddu has been my childhood favourite dessert. And since I love them so much, I wanted to try them once I moved here(Bradford).
I was so reluctant to even ask my amma for the recipe as I assumed it would be an elaborate recipe with an intricate process.
But to my surprise, the recipe was very basic. Since then, I often make a big batch of besan ke laddu to satisfy my sweet cravings.
Ingredients
- Gram flour - 2 ½ cups
- Clarified butter (ghee) - 1 cup
- Powdered sugar - 1 ½ cup
- Melon seeds - 2 tbsp (optional)
- Crushed pistachios - 2 tbsp
- Green cardamoms - 4-5
- Cashew nuts - 12-15 (halved) for garnishing
Directions
- Heat 1 cup of ghee in a wok and let it melt on medium flame.
- Sift the gram flour and add it gradually into the hot ghee while continuously stirring it.
- Reduce the heat to low and keep roasting it, initially the flour will soak all the ghee, but if you keep stirring it, it will gradually loosen and form a thick paste-like consistency. (add 2-3 tbsp ghee if the mixture is too dry and crumbly).
- Keep stirring the mixture continuously for about 20-25 minutes and you will notice bubbles forming on top and the mixture will change colour from light gold to a darker shade of golden.
- Remove from the stove, pour the mixture into a bowl, and let it cool for about 20 minutes.
- Meanwhile, dry roast the melon seeds and pistachios in a pan and add to the mixture when it has cooled down.
- Add the powdered sugar to the gram flour mixture once it has completely cooled down.
- Mix well with the help of your hand or wooden spoon until a smooth consistency is attained.
- Roll the mixture into smooth balls, you will notice the ghee glistening on the outer surface of the laddus.
- Stick halved cashew nuts on top and your besan ke laddu are ready. You can store it in an airtight jar for up to 6 weeks.
Bread Pakora
This one is my kid’s favourite snack!
Ah, I make it every time she is in a sullen mood and giving me a hard time with her food. It is a very easy and quick recipe and the best part is it tastes heavenly.
Ingredients
- Bread slices - whole wheat, white, brown, or multi-grain - 5 to 6
- Gram flour - 1 cup
- Carom seeds (ajwain) - ½ tsp
- Red chilli powder - ½ tsp
- Garam masala - ½ tsp
- Baking soda - a pinch
- Salt - as per taste
- Oil - for deep frying
- Water - as required
Directions
- In a bowl add all the dry ingredients and mix well. Pour water as required to form a medium-thick consistency.
- Use a whisk to remove all the lumps if any.
- Slice the bread slices into a triangle shape.
- Preheat oil in a wok on medium heat, dip each triangle in the batter, make sure it is evenly coated, and place them in the wok.
- Fry the coated slices on medium heat until they turn a crispy and golden shade.
- Sprinkle some chaat masala on the bread pakoras and serve with chutney or tomato sauce.
Pro Tip
I add some grated cheese between two bread triangles then dip them in the batter and fry them in the form of a triangle sandwich. The taste elevates two notches up.
Wrap Up
These are just a few recipes that I have mentioned here, whereas there are tons of other recipes that can be made using gram flour as the key ingredient.
Who can forget the pakoras?
There are tons of brands available in Save Co Bradford. I am sure you will find brands used back in your home country to get that nostalgic feel.
