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GREEN GARBANZO BEANS & PEAS PANCAKES – Gluten Free/ Egg free/ Nut free/ Dairy free

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If you happen to be one of those people who dislike the taste of fresh green chick peas or what is locally called chholiya / choliya, then this recipe is tailor made for you. I say this with confidence coz I could earlier never appreciate the taste of green garbanzo beans a.k.a. green chick peas. However, that was the case only till I had not gone beyond trying it out besides a curry. I strongly believe that a lot depends on how an ingredient has been ‘treated’ or cooked that makes it taste good or not so savory. My daughter can’t stand having okra but serve it as Kurkuri Bhindi and she laps it up. Pumpkin is another veggie which she can’t have in a curry but loves as muffins or in this bread. I can go on and on with the list. So if you have fussy kids (or even adults), keep experimenting, keep discovering new ways, different ways of cooking with ingredients. Serve them masked or in ways that they can’t comprehend 😛 Green chick peas and green peas add so much natural goodness to these pancakes, making them not just healthy but so delicious. Since we were having them for brunch, I served them with quick stir-fried mushrooms for a sumptuous meal. The green garbanzo beans or chholiya is in season and you can go for fresh ones. I have however used my stock of dried ones that I need to exhaust. You can use them for making a warm wintery salad (which is absolutely delicious and a must to try) or use them for making this dessert. They are pretty versatile ingredient to work with. You can add them in your pilaf (cook them partially though before adding to the rice) along with fresh green peas and serve it with raita or Dahi Bhalle and some green chutney and there you have – a yummy gluten free meal ready. But for now, it is the pancakes 😊

By the way, these pancakes are gluten free, egg free, diary free and nut free.

FOR PANCAKES

½ C Dry Garbanzo Beans (Chholiya)

½ C Green Peas (I used fresh ones since they are in season)

½ C Mint Leaves (loosely packed)

½ C Fresh Coriander

1 tbsp powdered Flaxseeds

3 tbsp Water

3 Green chilies

1 tsp grated Ginger

1 tsp grated Garlic

½ tsp Red Chili Powder

¾ tsp Coriander Powder

½ tsp Garam Masala Powder

½ C Water (add more if required)

Oil to cook

Salt to taste

Wash and soak the beans overnight.

Wash the peas and keep them aside.

In a small bowl mix together the flaxseed powder and three tablespoons of water. Set aside for 15 minutes.

Wash the mint leaves and coriander a couple of times or till there is no grit in the water. Drain and keep aside.

Pulse everything together, with ¼ cup of water, to make a coarse paste (I like texture in my food therefore I did not make a smooth batter)

Remove the batter in a bowl.

Mix in rest of the water to the batter.

Heat a griddle or pan and add a few teaspoons of oil. Take approximately one fourth of the batter and pour it carefully on the griddle. Spread it around to thickness of your choice.

Cook on medium low heat till the edges just about begin to turn brown.

Carefully flip the pancake to cook the other side. Pour a little oil around the edges.

Remove from the griddle once the pancakes turn light brown in colour and crisp around the edges.

Place on a kitchen towel or absorbent sheet to remove excess oil.

Serve hot with sautéd mushrooms (recipe below) or drizzle over some Chipotle Tahini Sauce. They taste great with this freshly ground Coconut Chutney.

Yield – 8 (thickness as shown in the pic)

Note – This batter yields 8 – 10 pancakes depending on the consistency of the batter and the size of the pancakes.

Note – I had reserved half the amount of peas (i.e. ¼ cup), par boiled them and added them whole to the batter. And ground the rest ¼ cup along with other ingredients of the batter.

Note – Feel free to add more water than mentioned in the recipe for a thinner batter.

FOR MUSHROOMS 

3 C diced Mushrooms

1½ tbsp Butter

1 small Onion

2 tsp finely chopped Garlic

1 Green Chili (finely chopped)

1 small to medium ripe Tomato

Salt to taste

¼ tsp Chili Powder (or to taste)

½ tsp Coriander Powder

Add butter to a hot pan and immediately add the onions, garlic and green chili.

Saute till the onions become translucent and garlic becomes aromatic.

Add one finely chopped tomato. Cook till the tomato becomes soft.

Add mushrooms and saute.

Add salt, chili powder and coriander powder. Keep stirring till the mushrooms are done.

Remove in a serving bowl. (you can garnish it with some finely chopped fresh coriander)

Thanks for visiting and see you soon again with another exciting recipe!

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HARA CHANA BURFI / हरे चने की बर्फी (Green Garbanzo Beans Fudge)

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WISHING EVERYONE A VERY HAPPY AND PROSPEROUS DIWAL noI 

There have been phases where I have oscillated between being a non vegetarian and then switching back to being a vegetarian. I wasn’t always a non vegetarian. In my mother’s house, we rarely had chicken or mutton and fish was a rarity, except for fish fritters in winters. The emphasis was always on eating one’s veggies. The things however changed once I moved to my marital house where I encountered hard core carnivores. Everyday at least one meal would have fish, mutton or chicken. And if anyone in the house was not in a mood for vegetables on the menu, they would simply have an omelette with bread. So much of non veg food, was quite something for me to handle. There would come a point when I wouldn’t even want to hear the word chicken or fish. When we moved into our own house, I ensured that we incorporated more veggies in our meals. And last year, when I switched over to being a vegetarian, again, I tried to incorporate as many veggies and lentils & legumes that I possibly could, into my meals. I try cooking them in different ways so that they provide me with a healthy variety of meals.

Although green garbanzo beans are a seasonal produce, you can find them being sold in dried form just as regular black or white chick peas at your grocery store. Soak them the same way as well and you have them just as fresh green garbanzo beans would be. I enjoy them as a salad, in rice pilaf and as a curry or as this fudge here. The fudge takes very little time to get cooked and makes for a healthy and tasty dessert.

1 C Dry Green Chickpeas (Chholiya)

¼ C plus 1 tbsp Ghee

250 grams Khoya (Mawa)

¾ C Sugar (adjust to taste)

1½ tsp Cardamom Powder

2 – 3 tbsp finely sliced Pistachio

2 – 3 tbsp slivered Almonds

Pick, wash and soak the green chick peas in water for 5 – 6 hours. (I soaked them over night)

Drain the soaked chickpeas and grind them to a coarse paste (it is purely a matter of taste whether you like coarsely grained chick peas or want to turn them into a fine paste)

In a heavy bottom cooking pan or wok (kadahi), heat the ghee and add the chick pea paste.

Roast it for a minute on high flame stirring continuously and then reduce the heat and roast it till the colour begins to change and the raw smell is gone. (A total of 7 minutes approx.)

Add milk along with cardamom powder, two tablespoons pistachio and two tablespoons almonds and keep cooking on low heat for another two minutes.

Remove the pan from the heat and keep aside and cover it.

In another heavy bottom pan or kadahi, roast the mawa on low heat without adding any ghee.

Roast till the colour changes to golden.

Switch off from the heat and allow to cool. Add mawa and sugar to the roasted chick peas and mix it all well till everything is well incorporated.

Decant the contents in a plate or tray (mine was 9½ inches by 7 inch) and using a spatula spread it around and even it out. Level the surface and garnish with the remaining pistachios and almonds.

Cover with a cling wrap (with the cling wrap touching the contents as this will prevent any moisture to develop inside). Keep the tray in the refrigerator for the fudge to firm up so that you can slice it with ease.

Once it is firm, cut the fudge in slices of the size you desire and serve. Enjoy!

Note: In case you intend to use fresh green chick peas (when they are in season), here is an idea of the approximate weight – the soaked and drained weight of the garbanzo beans was approximately 370 grams (+ / -).

Yield: 15 slices

Thanks for visiting. See you soon again, with another exciting recipe. 

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