Tag Archives: chickpea flour

Falafel Flatbread | Vegan, gluten free flatbread recipe| Snack idea for kids

Though I don’t feel proud of myself quite often, just looking at this falafel flatbread is making me swell with pride that this is homemade by me. 😍 And how happy I am to share this with all of you as I know you will feel the same emotion when you bake these cute little breads for your family. ❤️

I am part of many facebook food groups and my news feed is always filled with delicious looking food posts by members of various groups (which I why I don’t browse fb when my son sleeps on me during evenings. Looking at fb makes me hungry and I can’t move 😭😭). Other times when I browse, I keep saving posts which attract me and these breads were one among them. As I checked the recipe, it was super easy. So I was so inspired that I made it the next day itself (for my love for falafel specially falafel wraps from our nearby Freshway cafe. Yum! 😋).

And the kids loved the bread so much that it got over and I hardly got a bite. 😄 So after that, these have become a weekly fare at my house for evening snack as the kids love it a lot (kids food preferences rule here 😅). Also did I mention it’s less job for me too. Just grind everything, spread on a plate, dump into the oven. Done! Easy peasy! 😁

Did you notice how beautiful do they look and I loved how the pictures came out too. Here’s one with the tomato plant in our garden filled with different plants (My husband’s babies, his love, his life 😄).

My orange thread also shows up in most of my pictures. It’s actually a prasad from Hanuman temple in Moodbidri near Udupi. I have been a devotee of Hanumanji since a child and used to wear his pendant until marriage. Whenever I feel scared, worried, lost, I hold the thread and feel he is always with me. I also have made a ritual to listen to Hanuman chalisa daily and also chant the Hanuman stothra with my kids before sleeping so that they don’t have bad dreams.

And *like always😬* I deviated from the main topic but I love sharing bits about my personal life with all of you as I consider all my readers, a part of my extended family. Hope you try this flatbread and if you have any doubts, please message me. It will be pleasure to help! ❤️

RECIPE:

Adapted from: CookwithK

Ingredients: { Makes about 4 regular bread sized flat breads}

1/2 Cup dried white Chickpeas

About 20 sprigs of Parsley leaves

About 10 sprigs of Coriander leaves

1 small sized Onion, roughly chopped

3 to 4 Garlic cloves, roughly chopped

1 Green chilly, optional

1/2 tsp Cumin powder

1/4 tsp Pepper powder

1/4 tsp Baking soda

Salt to taste

1/4 Cup + 3 Tbsp Gram flour or Besan

1 Tbsp Oil (I use coconut oil)

Oil for greasing the plate

Step by step recipe:

1. Soak the chickpeas in atleast double the water for 8 to 10 hours. Drain the water.

2. Add the chickpeas along with parsley leaves, coriander leaves, green chilly, onions, garlic, cumin powder, pepper powder, salt and baking soda into a food processor.

3. Grind, pulsing several times till it turns into a coarse grainy mixture. Pour into a bowl. Do NOT add water while grinding.

4. Refrigerate for 30 mins. Then remove and add chickpea flour. Mix well using your hands. It will be a loose mixture and not very firm, but still held together. Also add oil and mix well.

5. Preheat the oven at 200 C for 10 mins. Grease a oven proof plate generously with oil (or use parchment paper). Add this mixture over it and flatten evenly into a thin layer using your fingers as shown.

6. Bake in the center rack of your OTG (or with both rods on or in bake mode of your convectional mode oven) at 200 C for 20 to 25 mins till the edges get brown and the center is not soft, free from raw mixture and cooked well.

7. Now let it cool completely. Cut into squares or rectangles using pizza cutter.

8. While serving, top with cream cheese or hung curd along with pepper powder and add cucumber slices, tomato pieces, parsley leaves and olives. Get creative and garnish as you like!

Notes:

* No need to cook the chickpeas. It is soaked and ground directly with the herbs and spices.

* If you don’t have parsley, substitute with more of coriander leaves.

* I make this even without onion or garlic and it does not make much difference to the texture. So if you don’t eat onion/garlic, you can skip it.

* Be sure to grind the mixture to a coarse mixture and not smooth paste.

* Do NOT add water while grinding.

* It takes me 1/4 Cup + 3 Tbsp Chickpea powder to get the mixture bind perfectly. More chickpea powder might make the flatbread dry. So don’t add more than the mentioned measurement.

* I used coconut oil. You can use any oil that you use.

* Make sure to generously oil the plate so that the flatbread does not stick to it. Or use baking parchment. I always prefer oiling my plate though.

* Don’t keep opening the oven door atleast till 20 mins into the baking time. Mine takes exactly 25 mins to bake perfectly.

* They are dry on the surface but moist and soft inside. Don’t over bake as it can lead it to become hard.

* Topping with cream cheese is our favorite!

* You can also top it with Homemade Hummus or Eggless Mayonnaise. I have shared the recipe on the blog earlier. Garnish with veggies of your choice.

* These flatbread last well at room temperature for couple of days. Mine gets finished off before that by my family.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help.

Jowar Vegetable Bhakri

I have mentioned before that I always believe in following our age old traditional recipes for a healthy lifestyle. So when I found a youtube channel through food groups named NK Food & Lifestyle by Mr Krishnamurthy Setty sharing similar beliefs as mine, I felt happy and subscribed instantly.

I don’t follow many channels just for the sake of it, but only those whom I really feel are worthy enough (I am choosy that way 😄). This channel is in Kannada language showcasing Uttar Karnataka dishes, which makes me even more interested being from the south part of Karnataka. All their recipes are unique, simple and healthy, making me want to try that time itself.

This Jowar Bhakri, which they call as thalipittu was tried following their video, even though I chose to make it as thick ones rather than thin as my kids prefer that way and it’s easier too (for the busy mommy me 😀). My kids, specially my 2 year old son loved it so much that he became a fan of it. Can you believe this has radish too in it which goes into the tummy in a secret way 😁. We all loved it very much. A must try recipe for sure!

On a side note, I read something which made me think a lot (me and my best friend – my thoughts 😅). I was reading about how we should be kind and supportive even to strangers as we don’t know what they must be going through. We all have that facade which we show to the world but inside we might be suffering which is hidden deep inside us. So, as much as possible we must show empathy towards everyone. Have you ever noted how kindness showed by a stranger increases your faith in humanity? And what if you were the person who was kind to someone whom you don’t even know, without expecting anything in return? Doesn’t that make you happy?

That happiness is what I feel while sharing about Mr Krishnamurthy Setty’s youtube channel. He thanked me many times when I shared my feedback and said I would be writing about his channel on my blog. The way he expressed gratitude made me confident that I am on the right path.

So, support everyone, even strangers without expectations and love your loved ones with all your heart without conditions. Though expectations are human nature and unconditional love is not easy at all, once we experience it, we understand life fully. ❤️

After this long heartfelt writeup, here’s sharing the recipe with all of you. Do try. This comes out very delicious. Happy and healthy cooking!

RECIPE:

Recipe adapted from: NK Food & Lifestyle

Ingredients: {Makes about 7 to 8 thick Bhakris}

1 Cup Jowar flour

3/4 Cup Whole wheat flour

1/2 Cup Chickpea flour or Besan

1/4 Cup finely grated Radish

1/4 Cup finely grated Carrot

1/4 Cup finely grated Cucumber

1/4 Cup finely chopped Onion

1/4 Cup finely chopped Coriander leaves

2 to 3 Green chillies

Salt to taste

Ghee to cook the Bhakris

Step by step recipe:

1. Take Jowar flour, wheat flour, chickpea flour and salt in a bowl.

2. Now add finely grated Radish, carrot, cucumber and finely chopped onion, coriander leaves and green chillies.

3. Mix everything once with hands so that the veggies mix well into the flours. Now if making thalipeet, add very little water and make into a soft dough. Since I made Bhakris, I added water to bring it to a thick dosa batter consistency (about 1 1/2 to 2 Cups of water).

4. Now heat a dosa pan and add a ladle of dosa in the center of the pan. Spread to make a thick dosa. Drizzle ghee over the surface.

5. When the surface cooks, flip and cook for about 1 to 2 mins.

6. Serve hot with butter and a chutney of your choice.

Notes:

* I refrigerate the leftover batter for use the next day. It lasts well and there is no taste change in the Bhakris.

* Skip radish if you don’t have but it’s a great way to include the vegetable in your diet as you can never find out that the bhakris have radish in it.

* I have not tried these Bhakris without wheat flour. So can’t say about the result.

* Chickpea flour gives a good flavour to this. So don’t skip it.

* You can spread it like thalipeet but I find them making like Bhakris easier.

* Cook both sides well as this takes time to cook than regular Bhakris due to Jowar flour in it.

* I served these with Coriander leaves chutney. For the chutney, grind together coconut with green chillies, ginger, coriander leaves, salt with little water to a smooth paste. Season in coconut oil with mustard seeds and curry leaves.

* You can check all my bhakri recipes in this recipe compilation post.