As a symbol of elegance and tradition among Iranian pastries, chickpea pastry has a special place in the hearts of authentic and memorable flavors. This sweetness, which is made with special care and skill, is not only an integral part of the tablecloths “Eid NowruzIt is considered a warm and intimate presence in various cultural and social occasions.
To make chickpea pastry, first sifted chickpea flour, sugar powder, and cardamom powder together to make it uniform. Add the smooth oil to the flour mixture and collect the dough with the hand. Spread the ready -made dough on a flat surface and cut to the desired thickness. We shape the molds and place in the oven tray on the oil paper. Finally, decorate with substances such as black seed or pistachio powder and cook in preheated oven at 2 ° C for 1 to 2 minutes.
| Ingredients | The amount of materials |
| Chickpea flour | 2 grams |
| Sugar powder | 2 g |
| Smooth oil | 2 grams |
| Cardamom powder | 1 tbsp |
| Black seed | Enough |
How to make chickpea
Oil preparation
If you do not have smooth oil, melt 2 grams of solid oil over heat, then allow the oil to cool and stiff. To begin with, we sift chickpea flour, sugar powder and cardamom powder, then mix well to make it uniform.
Mix dry material with oil
At this point Smooth oil Add the chickpea flour and mix with the hand to accumulate the dough and make it. Note that chickpea pastry is not like other pastries and is very dry.
Cobble
Now mix the dough well with the electric meat to make it uniform. Of course, if you do not have an electric meat, you can wheel the dough 2 times and if you want to make the dough with your hand you should cook the dough for about 5 minutes to form.
Spread the dough on the tray
After the pastry is ready (if you wish to avoid possible cracking, we will rest for several hours at ambient temperature), place an oil sheet on the oven tray and spread the dough on a smooth surface. The diameter of the dough depends on our taste, the standard diameter of the chickpea pastry is about 5 cm.
Molding pastries
If you want to have a delicate pastry, you can make the pastry diameter 2 cm. After spreading the dough, mold the dough with the desired mold, then gently move the mold with the knife with the knife.
Pre -baking pastry decoration
Finally, after we put all the sweets in the oven tray on the oil paper, sprinkle some black seeds, pistachio powder or purslane eggs on the pastries and the tray for 1 to 2 minutes in the oven, which is pre -heat at 2 ° C. We have turned on, we put the pastries ready.
Cooling pastries
After the cooking work is finished, wait for the pastries to cool completely, then gently transfer to our desired container. You can keep this pastry in the fridge for up to one to two weeks.
Chickpea baking tips
Chickpea
First, put a large pot on a gentle flame and place a flame under the pot. Next, put a tripod into the pot and place the pot lid for 1 to 2 minutes to warm it completely. After this time, place the molded pastries in a tray with a proper diameter and place in the pot on a tripod and place on the pot of a tail so that the heat is wasted and the pastries cook sooner. It takes about 1 to 2 minutes to cook the pastry, when it is golden under the pastry, it is cooked. After baking, do not touch the pastries because they are powdered very quickly, wait for them to cool, then collect the pastries. For more complete explanation you can taught “Chickpea»See.
Chickpea pastry with liquid oil
To make chickpeas with liquid oil, first sifted white flour and chickpea and mix with sugar powder and cardamom powder to make it uniform. Add the lukewarm liquid to the mixture and stir well to produce a coherent dough. After cooking the dough for a minute, heat the oven and place the dough between two layers of nylon and open to one centimeter in diameter. The mold can be oiled with the desired cutter and arranged in the oven tray, without the need for oil paper. For decoration, pistachio powder sprinkle on the dough and then cook in the oven for 1 to 2 minutes. Complete the full recipe in the tutorial ”Chickpea pastry with liquid oil»Read.
Latte Chickpea pastry
To make a lottery chickpea pastry, first bring the butter to the room temperature and mix with sugar powder to make it creamy and light. Then add the sifted chickpea and chickpea flour and uniform. Break the dough twice and bake in a rectangular tray of 1 to 2 cm thick. To coat, stir in egg yolks and sugar powder, add lemon juice and mushrooms and spread over the dough. After decorating with pistachio pistachios and a 5 -minute rest, heat the oven and cook the pastries for 5 minutes to cook thoroughly. Full tutorial on this charming pastry in “Latte Chickpea pastry»Read.
The importance of choosing chickpea flour
One of the main raw materials in chickpea pastry is chickpea flour, which has a great effect on the taste and final texture of the pastry. The use of fresh and sifted chickpea flour makes the sweet and delicate pastry. In contrast, if the chickpea flour is old or inferior, it may cause roughness, drying or cracking in the pastry. To have a desirable result, it is best to use high -powered and fully powdered chickpea flour.
The effect of oil on sweet texture
The type of oil used in making the dough has a great effect on chickpea pastry texture. Solid oil or plot oil is usually used, as these types of oils make the dough better cohesion and sweetness. In some commands, the combination of solid oil and butter is recommended for a better taste, but butter can reduce the shelf life of the pastry. Also, the amount of oil must be measured accurately, as it can affect the sweet texture.
Use cardamom
One of the reasons that chickpea pastry has a special fragrance is the presence of cardamom in its composition. Cardamom is added to the dough and in addition to creating a pleasant aroma, it makes the traditional taste more pleasant. If the cardamom is fresh and high quality, its aroma will also be maintained during cooking. To strengthen the taste, some people also add a small amount of cinnamon or rose water to the dough, but overuse of these ingredients may affect the main taste of the pastry.
Preventing sweets from cracking
After the dough is prepared, it should be rest for several hours to absorb the oil well and the sweets do not crack during molding. To mold, open the dough on a flat surface and cut with special molds, usually in the form of flowers or clover. The thickness of the dough should not be too low or high; The thickness is about half a centimeter ideal. Also, when placing the pastries in the oven tray, there should be a short distance between them so that they do not deform during baking.
Increased shelf life
In order for the chickpea pastry to remain fresh and delicious, it must be stored in a closed container and in a cool dry place. Moisture can make it too softened and destroy the texture of the sweetness. If you are planning to keep the pastry for a long time, it is best to put it in a glass or metal container and prevent air from contact. This pastry can be stored for a few weeks without a drop in quality.
Chickpea pastry calories
Chickpea pastry is one of the traditional and popular Iranian pastries consumed especially in Nowruz. This small and delicious pastry contains significant calories due to the use of chickpea flour, sugar powder, oil and cardamom. On average, every 2 grams of chickpea pastry has about 2 calories of energy, including 2 grams of carbohydrates, 2 grams of fat and 2 grams of protein. Due to the small size of this pastry, each average number has approximately 1 to 2 calories. Therefore, consuming this delicious pastry should be balanced to prevent excessive calories.
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