Friday, October 20, 2017

RAJMA FALAFEL WITH RAGI PITA


Traditional falafel is made with chickpeas/garbanzo beans. I have tried making them with rajma (red kidney beans) for a change and served them with ragi/finger millet pitas. Though the pitas were not so fluffy like the ones we make with flour but they tasted good. They actually tasted like bhakris.

Ingredients:
Rajma / kidney beans .... 1 cup (soak them overnight)
Onions .... 1/4 cup
Ginger ..... 1 tsp
Garlic ....... 1 tbsp
Green chillies ... 2
Parsley or coriander leaves.... 1/4 cup
Tangier spice ................ 1/2 tsp
Baking powder ............. 1/4 tsp
Lemon juice ............... 1 tbsp
Gram flour ............... 3 tbsps
Salt .............. to taste
Oil .......... to fry

For Ragi Pitas:
Ragi flour .......... 1 cup
APF / maida ..... 1/2 cup
Yeast ................... 1 tsp
Sugar ................... 1 tsp
Salt .................. to taste
Olive oil ....... 2 tbsps
Warm water ............. as needed.


Method:

 To make the pitas take the ragi flour and maida in a bowl.
Take warm water in a bowl. Add sugar, sprinkle yeast on top and keep it in a warm place until it becomes frothy.





Add it to the flour along with salt and olive oil and knead the dough.






Cover the bowl and set it aside until it doubles in size.








Roll out pitas and bake them in a pre-heated oven for 8-10 minutes.  Brush with some oil and sprinkle some herbs while they are hot.




Soak rajma overnight or for 5-6 hours

Grind the rajma coarsely adding onions, garlic, ginger, green chillies, parsley or coriander leaves. Remove the mixture in a bowl and add the Tangier spice, salt, baking powder and gram flour for binding.




 Heat oil in a pan and fry the falafels just before serving.







Serve the falafels with pitas, onion and tomato slices, lettuce leaves and yogurt-garlic dip.

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