Gluten Free Besan Roll | By Dr. Priti Nanda Sibal
In this Hindi‑English cooking tutorial, Dr. Priti Nanda Sibal demonstrates how to prepare a gluten‑free besan (gram‑flour) roll. She begins by gathering the main ingredients—cabbage, green chilies, cilantro, and besan—then finely chops or blends them into a smooth mixture. She adds water and a measured half‑teaspoon of salt to achieve a batter consistency similar to that of a traditional chickpea (chilla) batter, emphasizing the importance of a very smooth texture for easy rolling. The batter is spread into a thin layer, rolled into a compact shape using a little hand pressure, and then a thin layer of oil is applied before cooking the roll on a pan. She repeats the process to make a second roll, noting the visual appeal and taste. Finally, she suggests serving the rolls with a green‑chili‑garlic‑tomato chutney or similar accompaniment. Throughout, she offers practical tips on consistency, oil usage, and flavor balance, maintaining an enthusiastic and instructional tone.
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