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Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu. [6] Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè. [7] [6] Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
Mysore pak is a rich, sweet dish prepared with ghee, sugar, gram flour, and often cardamom. Abgoosht – Kind of traditional and original Iranian stew and food; Aquafaba – Residual water from cooking legumes, used in recipes to substitute egg whites; Beguni - Deep-fried gram flour-dipped eggplant, popular in Bangladesh.
Litti is a wholewheat flour dough ball stuffed with a spiced mixture of satui (roasted black chickpea flour). [1] Litti, along with chokha , is a complete meal that is popular in the Indian states of Bihar , Jharkhand and eastern Uttar Pradesh , and the Nepalese provinces of Madhesh and Lumbini (eastern parts). [ 2 ]
Ohn No Khauk Swe is a popular dish that is known for its aromatic profile and rich flavour. It is made by combining gram flour, coconut milk, and different spices to create a tasty broth. This cherished Burmese treat is evidence of the nation's rich culinary history. The list of ingredients for traditional Ohn No Khao Swe provided by meemalee:
Imarti is an Indian sweet made by deep-frying a batter prepared with black gram flour in a circular, flower-like shape, and then soaking it in sugar syrup [1] Alternative names for the Imarti include Amitti, Amriti, Emarti, Omritti, Jahangir and Jhangiri/Jaangiri. This dish is similar to the jalebi, which is thinner and sweeter than Imarti. [2]
A gram-flour fritter is known in Tamil Nadu and Sri Lanka as pakoda or bajji, in Gujarat as bhajia, in Maharashtra as bhaji, and in Andhra Pradesh/Telangana and Karnataka as bajji or pakodi. Pakodain Bengal (some parts) "Jhal pitha" may be interpreted in these states as deep-fried balls of finely chopped onions, green chilis, and spices mixed ...
Bonda is a deep-fried South Indian potato snack [1] [2] that has various sweet and savory versions in different regions. The most common is aloo bonda (potato bonda), and other region-specific variations include potato replaced with sweet potato, tapioca, grated pineapple, green peas, paneer, or other ingredients including rice.
Sometimes, unsweetened version of besan chakki or besan katli/khandli can be used to make a vegetable preparation. This vegetable preparation is very popular in Rajasthani and Haryanvi cuisine and is known by names like Chakki ro saag , Besan Katli ka saag , Khandli ka saag etc. [ 5 ]