Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup cooked black beans
- 1/2 cup cooked corn kernels
- 1/4 cup vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 cup warm water
Special equipment needed:
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, cornmeal, salt, sugar, and baking powder.
2. Add the cooked black beans, cooked corn kernels, and vegetable oil to the mixing bowl.
3. Mix all the ingredients together until they are well combined.
4. Gradually add the warm water to the mixing bowl and knead the dough until it becomes smooth and elastic.
5. Cover the mixing bowl with a damp cloth and let the dough rest for 30 minutes.
6. Preheat the oven to 375°F.
7. Divide the dough into 8 equal portions and roll each portion into a ball.
8. Flatten each ball with a rolling pin to form a circle about 6 inches in diameter.
9. Place the flattened dough circles on a baking sheet lined with parchment paper.
10. Bake the lakhamari in the preheated oven for 15-20 minutes, or until they are golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
8 lakhamari
Nutritional information:
Calories: 225
Fat: 8g
Carbohydrates: 33g
Protein: 6g
Fiber: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Canned black beans and corn can be used instead of cooked beans and corn kernels.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add chopped jalapeño peppers for a spicy kick.
- Use different types of beans, such as kidney beans or pinto beans.
- Add shredded cheese to the dough for a cheesy flavor.
Tips and tricks:
- Make sure the dough is well kneaded to ensure a smooth texture.
- Use a damp cloth to cover the dough while it rests to prevent it from drying out.
- Brush the lakhamari with melted butter before baking for a golden brown crust.
Storage instructions:
Store the lakhamari in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the lakhamari in a preheated oven at 350°F for 5-10 minutes, or until they are warmed through.
Presentation ideas:
Serve the lakhamari on a platter with a side of salsa or guacamole.
Garnishes:
Garnish the lakhamari with chopped cilantro or green onions.
Pairings:
Pair the lakhamari with a refreshing cucumber salad or a bowl of chili.
Suggested side dishes:
Serve the lakhamari with a side of rice or quinoa.
Troubleshooting advice:
- If the dough is too dry, add more warm water.
- If the lakhamari are too hard, reduce the baking time.
Food safety advice:
Make sure to cook the lakhamari thoroughly to prevent foodborne illness.
Food history:
Lakhamari is a type of bread that originated in India and is commonly eaten as a snack or breakfast food.
Flavor profiles:
The lakhamari has a slightly sweet and savory flavor with a crunchy texture from the cornmeal.
Serving suggestions:
Serve the lakhamari warm with a side of your favorite dip or spread.
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Region: Nepalese