Bhavra
I am going to post three 'chickpea flour / besan' based recipes this week and the first one is bhavra. Bhavra is a delicious chickpea flour / besan based snack from Bihar region and were a part of the Bihari thaali I posted last month. I came across this dish when I was randomly looking for regional snacks from that state and unfortunately that recipe link is no longer available online. Bhavra do not fall under the pakora / bhajiya category though a similar kind of chickpea flour based batter is used in the preparation of these tasty fritters.
A batter of pourable consistency is prepared that includes black chickpeas as well. A ladleful of batter is poured into the hot oil and then shallow fried until it is golden brown. There is another variation that is prepared using fresh peas. These yummy bhavra can be a part of a festive meal or they make a perfect evening snack. They don't need an accompaniment to go with but can be served with some ketchup / chutney if desired.
Ingredients: (Yield 4 bhawra)
1/4 cup black chickpeas / kala chana, soaked overnight
1/2 cup chickpea flour / gram flour / besan
2 heaped tsp. semolina / sooji (Rice flour is added traditionally.)
1/8 tsp. turmeric powder / haldi
1/2 tsp. carom seeds / ajwain
2 tbsp. finely minced cilantro / dhaniye ke patte
1 tsp. grated or finely chopped ginger / adrak
2 or 3 finely chopped green chillies / hari mirchi
1 small onion / pyaaz, grated or finely chopped
Salt to taste
Oil to fry
Method:
* Add all ingredients except oil to a bowl and mix to combine.
* Add hot water as needed and form a batter with a consistency similar to almost a dosa batter. (I added about 6 tbsp. of hot water.)
* Heat oil in a pan on medium heat, for shallow frying. Pour a tiny drop of batter into hot oil and check whether it quickly swims to the surface. If it does, the oil is hot enough to fry. If not, heat the oil some more but do not bring it to a smoking point.
* Pour a ladleful of batter carefully into the hot oil. Pour the hot oil (in the pan) over the surface of the batter with a slotted spoon once or twice. Lower the heat slightly but do not go to the lowest setting as the oil needs to be hot while frying.
* Serve them warm as it is or with ketchup or a chutney if desired.
6 comments:
Suma , I have read about the green pea ones , but the black chick pea ones are new to me . So you added the soaked chickpeas or did you cook them before adding ?
If adding just soaked , I wonder if they will cook well in the frying process , let me know , I would like to try these , it’s a wonderful protein packed dish !
Vaishali, the chickpeas were soaked but not cooked.
What a unique recipe this is. I agree that it is protein packed and almost sounds like senagapindi dosa. Kani nalla senagalu eppudu veyaledhu. Maybe that gives a unique flavor too.
I had the same question like Vaishali and I got the answer as well. Very interesting recipe. Like how you planned and you thali posts and the individual recipes for the monthly ones.
That is such an interesting dish. It is amazing how many ways besan can be use except for pakodas! I guess frying would leave the black chickpeas crunchy... The dish sounds super tempting...
Sounds like a great snack. The addition of soaked black channa is interesting.
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