Small Dish of Toasted Chickpea Flour (Besan)

Toasted Chickpea Flour (Besan)


Burma
Makes:
Effort:
Sched:
DoAhead:  		 1/2 cup
*
15 min
Yes		 This is an important ingredient in Burma, used as a thickener and sprinkled on salads. It's quick to make, but takes constant attention because you're dry frying powder.

1/2
c
Besan (1)  
Make:   -   (15 min)
  1. Sift the BESAN to remove all lumps.
  2. On a dry comal, tava or iron skillet roast the Besan over moderate heat, raking it and shaking the pan very frequently but not constantly, until it is a medium tan, no darker than in the photo. A pan surface temperature of 440°F/227°C to 460°F/238°C works well. Below 440 it doesn't brown and above 460 you will see wisps of smoke and need to turn down quickly.
  3. Package in an airtight jar - it will last for months.
NOTES:

  1. Besan:

      This is Chickpea Flour, a very common ingredient in markets that serve a South Asian (Indian) community.

  2. Comments:

      This toasted flour is also used in Ethiopia and Eritrea, but there it's mixed with spices as the main component of a kind of stew.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
sip_besant1 180120 var   -   www.clovegarden.com
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