Gram/ Chickpea flour. does anyone have any recipes?

[Mrsbadger77]

Just bought a massive bag of gram flour for a recipe- I only needed 2 tablespoons! I won't be doing the recipe again. I just wondered if anyone had any ideas of how to use it up? Thank you.

My only contribution is Farinata, a sort of chickpea pancake which, when I first tried it, I compared to fish and chip batter.
Now, after 25 years I love it, especially with pepper or soft cheese.
Your oven needs to be searingly hot, so beware spitting oil!
allrecipes.com/recipe/235473/how-to-make-farinata/

Make Pakoras!

Pakoras (Fritters)
4 cups gram flour
1 heaped tsp ground coriander
same of ground cumin
1 level tsp salt (or to taste)
1 level tsp red chilli powder (or to taste)
2/3 chopped green chilli (or to taste) - omit if serving to children!
1 handful chopped fresh coriander
(if have to hand can add chopped spinach leaves and/or radish leaves & sliced radish)
1 onion sliced med thickly
2 potatoes diced (small)
1 tsp dried pomegranate seeds (anardhana) if liked

Mix sieved gram flour with the ground coriander, cumin, salt, chilli powder and just enough cold water to make a very thick batter - just drops off spoon not stiff is the best I can describe it!
Add remaining ingredients and mix thoroughly. Add spoonfuls to hot oil in wok or large saucepan and deep fry on med heat until golden brown - turning to ensure even cooking. Should be thick enough to just drop off spoon into oil. If too thin, just add more sieved gram flour and mix well until get right consistency. The pakoras will float to top when cooked. I recommend doing a couple as samples and taste to check salt/spices. Adjust to taste and deep fry remaining mixture. Serve hot with yoghurt and/or ketchup/coriander & mint chutney etc.

Can use either single veg or any combination of vegetables liked eg onion, cauliflower, peas.
If use watery veg like courgette, make a stiffer batter with less water to start, mix in courgette slices & leave batter to rest. This will release water from veg & make batter more runny. If too runny, just add some more gram flour. Just fry a few fritters to test & adjust to taste.

Enjoy. 😀

Onion bhajis...
This recipe is really good
www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/13/how-to-make-perfect-onion-bhajis

Or Felafel. Don't have recipe to hand but I'm sure Google will bring up loads.

I make socca pizzas with it. You make a fairly thin batter and fry it like a pancake till it goes crispy then top like a pizza and oven bake it for ten minutes. Really quick to make and I prefer them to ordinary bread dough based pizza. There are lots of recipes online - I think I got mine originally from the jack Monroe blog.

Thank you so much for those ideas and for taking the time to type out the whole recipe. Can't wait to try the pakoras.

Socca pizzas. I'm going to google. Great idea.

chips!
www.theguardian.com/lifeandstyle/2015/feb/02/chips-potatoes-french-fries-cassava-plantain-chickpeas
(scroll down)

I'm same as you OP. This is a v helpful thread, thank you!

Talking of chips - I sometimes make a slightly thinner pakora batter to dip potato/sweet potato discs or chips & deep fry as an alternative to normal chips. Can also part fry till coating sets then finish off in oven if preferred.

We love this

shallishanti what ratio of flour to water do you use for the chips?

two parts water to one part flour

Place marking for ideas :)

Thanks muchly !

These are great and work with any root veg - I mostly make them with beetroot. The dressing is nice but if I'm being lazy I just serve with plain yoghurt or mango chutney instead. Nice cold the next day too!

www.bbcgoodfood.com/recipes/1108640/parsnip-pancakes-with-honey-and-mustard-dressing