Gram flour batter.

[Browser]

I thought my days of battered food were over but I recently discovered gram flour and to my delight it makes, not perfect, but pretty good batter. It deep fries to a good crunchy consistency but doesn’t retain it too long so eating the food quickly is advisable. I had some lovely battered cod and was loathe to throw away the surplus batter and in a recipe I discovered that you can partially deep fry food for a couple of minutes, allow to cool and freeze. When defrosted you can then complete the deep frying. I used it to prepare some battered prawns and mushrooms for future use. Happy days.
I meant to add that my BG went from 5.9 to 7.4 after two hours, so not too big a jump.

 

[everydayupsanddowns]

Gram flour batter is VERY good on cauliflower florets we found. Goes great with a spicy dip. YUM!

 

[Greymouser]

Interesting, thank you. 🙂

 

[Lilian]

Vegetable barjia's are made from gram flour. Add some ground cumin, ground coriander, chilli powder, turmeric, little baking powder, salt, pepper. Mix to thickish batter with some water. Get whatever vegetable/s you prefer (some might be better cooked or par cooked), mix in with the batter and then take spoonfulls and deep fry, or shallow fry. Drain on kitchen paper.

 

[Greymouser]

Vegetable barjia's are made from gram flour

I used to love bhajis, not had them for years, thought they were off limits following reading the carbs in pre made ones in the supermarkets... 🙂
Mmmmm onion bhajis... 😎

 

[Sally W]

I thought my days of battered food were over but I recently discovered gram flour and to my delight it makes, not perfect, but pretty good batter. It deep fries to a good crunchy consistency but doesn’t retain it too long so eating the food quickly is advisable. I had some lovely battered cod and was loathe to throw away the surplus batter and in a recipe I discovered that you can partially deep fry food for a couple of minutes, allow to cool and freeze. When defrosted you can then complete the deep frying. I used it to prepare some battered prawns and mushrooms for future use. Happy days.
I meant to add that my BG went from 5.9 to 7.4 after two hours, so not too big a jump.

I use gram @Browser to make sauces thicken or coat chicken. Have you a recipe for making batter you’d like to share please? Also not got deep fat fryer so that could be issue as I shallow fry.

 

[Browser]

I don’t have actual quantities. Gram flour, pinch of salt, slowly add soda water or beer, whisking continuously till I get a sort of single to double cream consistency. Leave to cool in fridge for a quarter of an hour. I don’t have a deep fat frier but use a sturdy pan and have a large bottle of vegetable oil which I filter when cool and reuse. I use a cooking thermometer to get the oil to 350 to 370 degrees F. I never leave the pot unattended. I usually make up too much batter and it should be used on day of making, so I usually have some stuff such as mushrooms, prawns or well blanched vegetables ( courgette, cauliflower and broccoli work well ) ready. I deep fry them for a few minutes till the batter has ‘set’, remove, allow to cool then freeze. Defrost before completing the deep fry process. A bit of a guddle but worth it in my opinion.

 

[Ditto]

Guddle is a good word, not heard that before. 🙂

 

[Sally W]

I don’t have actual quantities. Gram flour, pinch of salt, slowly add soda water or beer, whisking continuously till I get a sort of single to double cream consistency. Leave to cool in fridge for a quarter of an hour. I don’t have a deep fat frier but use a sturdy pan and have a large bottle of vegetable oil which I filter when cool and reuse. I use a cooking thermometer to get the oil to 350 to 370 degrees F. I never leave the pot unattended. I usually make up too much batter and it should be used on day of making, so I usually have some stuff such as mushrooms, prawns or well blanched vegetables ( courgette, cauliflower and broccoli work well ) ready. I deep fry them for a few minutes till the batter has ‘set’, remove, allow to cool then freeze. Defrost before completing the deep fry process. A bit of a guddle but worth it in my opinion.

Thanks @Browser ! I’ll give it a go.

 

[Sally W]

With mushrooms mmm.
How are you @Benny G ?

 

[Sally W]

Thanks for asking.
Still loving the low carb (spend more time on keto and low carb forums these days), and you @Sally W?

Yes all good Benny thanks & good to see you.
Talking of low carb here’s some mini mince pies I made earlier...not too bad compared to real thing

 

[Sally W]

They look delicious, (with pecans?)
Perfect for a cold evening with a hot drink.

I just made a couple with pecans crumbled instead of pastry. Last year’s were not good as recipe I found was apple & cranberry. These at least tasted a bit like mince filling even though no dried fruit in them