• 2 Bags ( 240 g ) farine de pois chiche farine de pois chiches ou besan (farine de pois chiches)
  • 1 cĂ c sel
  • 3/4 TL ( 0.75 cc ) bicarbonate of soda
  • 3/4 t sp ( 0.75 cĂ c ) leverure en poudre
  • 1/2 cc ( 0,5 TL ) < mĂŒheloser-partner> tur meric
  • 1/2 pouce ( 0,5 pouce ) Ginger ginger or mixed with a pĂątĂ© well written in a pile of mortier
  • 1/2 ( 0,5 ) piment grĂŒn Ă©crasĂ© ou mixed in a pie
  • 1/2 cup ( 122.5 ml ) yogurt non laitier natur nicht sucrĂ©
  • 1 tsp < / span> jus de citron
  • 1/2 Tasse ( 125 ml ) eau
  • hiile p unser Graisser
  • 1 EL getreide de Sesam oder Noix de Coco RapĂ©e optional
  • Preparation

  • Preheat the oven to 220ÂșC. Place chickpea flour, salt, baking soda, baking powder, and turmeric in a large bowl. Whisk well.
  • Add ginger paste, chili paste, yogurt, lemon juice and mix. Add water a few tablespoons at a time to make a thick muffin-like batter. (If you’re using besan, you’ll need less water. If you’re using store-bought yogurt, you may need a little more water). Grease a stoneware cake tin or loaf tin. sprinkle the base with sesame or coconut flakes.
  • Using a greased spatula or greased hand, pour the batter into the pan , the batter Press or shape into the pan as needed. Cover the mold lightly with aluminum foil. Punch 1-2 small holes in the center of the sheet.
  • Cook for 15-17 minutes. Tip to check if the center is set. Remove from the oven and let stand 5 minutes before removing the foil. Turn out onto a serving plate and cut into slices/cubes.
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