If you have leftover potato Masala that you make for Masala Dosa then don’t worry make this easy peasy instant Batata . Base: 1.5–2 cups Leftover potato masala Batter: 1 cup gram flour (besan), ¼ tsp turmeric, salt, a pinch of baking soda, and water. Optional Crunch: Add 1–2 tbsp rice flour to the batter for a crunchy texture Prep the Masala: If the leftover masala is chunky, mash it slightly. If it lacks heat, add chopped green chilies, ginger garlic paste, or fresh coriander. 2. Shape: Grease your hands with a little oil and roll the mixture into lemon sized balls or slightly flattened patties. Mix the Batter: Combine the batter ingredients, adding water gradually until it reaches a thick, smooth flowing consistency that can coat a spoon. Fry: Heat 2 inches of oil in a pot. Dip each ball into the batter to coat all sides , then carefully slide it into the hot oil. Finish: Deep fry on...
I love my Mini Cast iron skillet. I had already baked my eggless cherry and peach skillet cake in my large cast-iron skillet..but was eager to make something in this cute mini skillet. Thats when I got the base recipe from Lean Green Nutrition Friend. It was a perfect recipe to bake in my mini cast iron skillet.
This cookie is made up of chickpea flour/Garbanzo flour which may surprise you. But this is so yummy that you will love to bake it again and again.
This cookie recipe is just for 2 to 3 people. Or when you are alone and want to have something sweet but healthy...this is the perfect recipe. Tastes heavenly when you eat it along with Ice cream scoop on top. I added my homemade 2 ingredient Ice cream scoop and it completely enhanced the taste of the cookie.
Let's see the main ingredients here :
Chickpea flour which is high in protein and so nutritious.
Coconut sugar is not only a healthy alternative to refined sugar but adds a lovely nutty flavor.
Yogurt acts as a good substitution for eggs.
So all these ingredients make this cookie grain-free, gluten-free, refined sugar-free, all-purpose flour-free, and eggless.
Need I say more?? Let's dive into the recipe.
INGREDIENTS
Chickpea flour/Garbanzo flour 1 cup
Coconut Sugar 1/2 cup
Baking Soda 1/4 tsp
Real Salt 1/4 tsp
Yogurt 1/4 cup
Coconut Oil 1/4 cup
Vanilla extract 1 tsp
Chocolate chips 1 tbsp
Ice cream (Homemade/Storebought) optional
INGREDIENTS:
1.Preheat Oven to 350 degrees F.
2.Grease two 3.5 inches mini cast Iron skillet. I had just one skillet, so I used up a mini tart liner which works fine too.
3. In a big bowl, add Chickpea flour, coconut sugar, salt, and baking soda. Stir well.
4. In a separate bowl, add yogurt, coconut oil, and vanilla extract...Mix well.
5. Pour the wet mixture into dry ingredients. Mix thoroughly.
6. Add in the chocolate chips and stir again.
7. Spoon the dough into cast iron skillets and spread the mixture around evenly.
8. Bake in the preheated oven for about 25 minutes, until the cookie is golden brown.
8.Top with Ice cream or any other toppings as you like.
I hope you will love to relish this yummy cookie with ice cream. Do give me feedback in the comments section below. Tag me @archanasvegfoodchronicles in your Instagram post if you do try this😊
You can try my other recipes:
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