Brown Rice Flour can be substituted for most any conventional rice flour in baking and other preparations. It can be also be combined with wheat flour in some baking recipes to lower the gluten component.
Prep time: 10 min
Cook time: 4 min
Total time: 15 min
Ingredients
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1/2 Cup Brown Rice Flour
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3/4 Cup Whole Wheat Flour
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4 Teaspoons Vegetable Oil, divided
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6 Tablespoons Milk Or Water
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2 Tablespoons Onion, finely chopped
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1 1/2 Cups Cauliflower, finely chopped
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1/4 Teaspoon Ground Turmeric
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1/2 Teaspoon Jalapeno Chile Powder
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1 1/2 Tablespoons Cilantro, finely chopped
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1 1/2 Tablespoons Mint, finely chopped
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Kosher Salt And Ground Pepper
Directions
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Add the brown rice flour and whole wheat flour to a medium bowl. Add 1 1/2 tablespoon vegetable oil and milk or water. Mix by hand until a smooth dough is formed, adding more milk or water as necessary to make a firm smooth dough. Wrap in plastic and let sit for 15 minutes.
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In a medium skillet, heat 1 tablespoon of vegetable oil on low. Add the onion, cook for 2 minutes, then add the cauliflower. Cook until soft, then add the turmeric and ground jalapeno powder. Stir well, and cool to room temperature, then stir in the cilantro and mint. Season with salt and pepper to taste.
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Divide the dough into 4 pieces. On a floured clean surface, roll each into a 6 inch diameter circle about 1/8 inch thick.
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In a nonstick skillet, heat the remaining 1 1/2 TBSP vegetable oil to low heat. Place one piece of rolled dough on the skillet, spoon and spread a few tablespoons of the cauliflower filling onto half of the dough and fold the other half over like a quesadilla. Saute for one to two minutes until lightly browned, then flip and brown the other side. Continue with remaining dough circles, and cut each half into 4 pieces. Serve with yogurt or chutney.