Gluten and Grain Free Chimichangas? Yes!!

Gluten free chimichanga

I've been playing around with this besan (chickpea, garbanzo, gram) flour that I got at the Indian Asian Market.  I'm really quite impressed with its versatility!  I've made quite a few things with it that I'll be posting as I'm able.

I made chimichangas for my family the other night, and, of course, I wanted one.  I made a "tortilla" from the besan flour.  I discovered during the process that the tortilla didn't cook well on my tortilla griddle (comal), but I was able to cook the chimichanga while the tortilla was still raw.  

Gluten and Grain Free Chimichangas

Makes one large Chimichanga (or two small ones, if the dough is divided in half)

Place the ingredients into a mixing bowl and combine thoroughly:

3/4 cup besan flour (chickpea, garbanzo, gram)
1/4 cup warm water
1/16 teaspoon (a pinch) of salt
1 teaspoon coconut oil

Place a sheet of parchment paper about 10"x12" onto a work surface.  Spray it with olive oil cooking spray.  Form the dough into a ball and spray it with the cooking oil spray.  Shape the dough by hand into a flat circle about 4" across, then place it onto the parchment paper.  Spray another sheet of parchment paper about 10"x12" and place it over the top of the dough circle.  Flatten the dough between the parchment sheets with your hands or a rolling pin into about a 10" circle.  Remove the top parchment sheet and set it aside.

(If making two small chimichangas, form the dough into two separate 6" circles and proceed as directed.)

Put the desired filling into the center of the tortilla that is still on the bottom parchment sheet.  I had some leftover pork roast, so that is what I used.  Chimichangas can be filled with a variety of meats and beans.  Just be sure the filling tastes good on its own before it is put into the tortilla.

Roll the chiminanga by lifting the parchment paper up and over the filling, first the ends then the sides.

Put about 1/2" of cooking oil, (peanut or coconut oil are what I use), into a frying pan and warm over medium high heat.  Carefully place the chimichanga into the warmed oil, and cook it until it is golden brown, and the filling is heated through.

When the chimichanga is done, transfer it to a plate and enjoy!

If there happens to be excess dough, it can be shaped into chips and fried until crisp.  Yummy!

Besan Tortillas -- gluten and grain free

Besan is, also, known as garbanzo bean flour, chickpea flour or gram flour.  It is a grain free flour alternative that has a slightly nutty flavor.  It is suitable for paleo diets, gluten free and grain free diets, as well as the IC diet because it is non-acidic.  It is fairly easy to work with, and I've been experimenting with a variety of flat-bread recipes using it.

This recipe for Besan Tortillas (aka, garbanzo bean flour tortillas, chickpea flour tortillas) is really simple to make and they hold together fairly well.  They are more like a pancake in texture, but they are significantly better than not having a tortilla at all, which is where I was when I went grain free.

Besan Tortillas

This recipe makes about 6 tortillas.

In a mixing bowl, whisk together:

2 1/2 cups besan flour (chickpea, garbanzo bean, gram flour)

2 tablespoons potato starch 

1 teaspoon salt

1 3/4 cups hot water (hot tap water)

1 tablespoon olive oil

Allow the batter to rest about 15 minute.  It will thicken to about the consistency of thin pancake batter.  Using a 1/2 cup measure or ladle of the same size, pour the batter onto a fairly hot 10" to 12" skillet or griddle sprayed with olive oil cooking spray.  Pour the batter in concentric circles going from the center outwards.  Carefully use the back of the ladle/measure to smooth the dough into an 8" circle.  Bake the tortilla on the hot griddle until the bottom is set, about 2 minutes, then carefully flip it over with a large spatula to set the other side.  After flipping the tortilla, it will only take a few seconds for it to set.  Remove the tortilla from the pan and place it onto a plate, as shown above.  Repeat for the remaining tortillas, placing a paper towel or waxed paper between each one to keep them from sticking to each other.

Serve warm and fill as desired.  I had Carne Picata Tacos in mine :)

As can be seen from the photo, I wrapped my taco in a paper towel to help it hold together, as well as, to keep my hands from getting messy.

I might try adding a packet of unflavored gelatin next time I make these to see if they'll hold up even better to being filled.  They did work just fine as written.

Enjoy!