Ok folks besam flour.. Now I have for years made pakoras etc with this flour but never baked bread with it. So can I have youe expert advice and comments please.
Since I had to search for both besan and pakoras this advice obviously comes not from direct experience. I would try adding a small amount to a favorite recipe and see if you like it, you can always increase the percentage if the results are favorable.
Thanks Stu. Its a flour that has many names. Predominantly used in Indian cooking. Coming from the UK though a long time ago I love curry so make pakora a lot when we have bbq's. With a spicy tomato dip its a great adjunct to the steaks and snags. Also a good way to use up left over vegies such as potatoes, cauliflower and onions kids will eat the spicy pakoras and not notice the veg so much.
Since I had to search for both besan and pakoras this advice obviously comes not from direct experience. I would try adding a small amount to a favorite recipe and see if you like it, you can always increase the percentage if the results are favorable.
Thanks Stu. Its a flour that has many names. Predominantly used in Indian cooking. Coming from the UK though a long time ago I love curry so make pakora a lot when we have bbq's. With a spicy tomato dip its a great adjunct to the steaks and snags. Also a good way to use up left over vegies such as potatoes, cauliflower and onions kids will eat the spicy pakoras and not notice the veg so much.
You can start modifying it to your liking. http://www.thefreshloaf.com/node/35519/rosemary-arkatena-twist
Good luck!