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🥟 Red Lentil–Chickpea Pasty Dough

Ingredients
  • 1 cup red lentil flour (toasted lightly for flavor)
  • 1 cup chickpea (besan)
  • 1 1/2 tsp psyllium husk powder (or 2 tsp whole husk)
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground turmeric (optional, enhances color)
  • 1/2 cup butter (1 stick)
  • 1 egg yolk (optional but improves flexibility & color)
  • 1 tsp apple cider vinegar
  • 4 Tbsp 4–6 ice-cold water, as needed
Instructions
    Toast flours
  1. 1
    In a dry skillet over medium heat, toast red lentil and chickpea flours 2–3 min until aromatic.
  2. 2
    Cool completely.
    3. Mix dry ingredients
  3. 3
    Combine toasted flours, psyllium husk, salt, and turmeric in a bowl.
    4. Cut in the butter
  4. 4
    Add cold butter cubes. Rub with fingers or use a pastry cutter until the mix resembles coarse crumbs with some pea-sized butter pieces.
  5. 5
    Add yolk and vinegar
  6. 6
    Stir to distribute evenly.
  7. 7
    Add water gradually
  8. 8
    Mix in cold water 1 Tbsp at a time until the dough just holds together.
  9. 9
    It should form a cohesive but not sticky ball. (You may not need all the water.)
    10. Chill
  10. 10
    Wrap and refrigerate 30–45 minutes before rolling.
    11. Roll & shape
  11. 11
    Roll out to â…› inch thick.
  12. 12
    Cut 6–7 inch circles, fill, fold, and crimp.
    13. Bake
  13. 13
    Brush with egg wash or milk.
  14. 14
    Bake at 375 °F (190 °C) for 30–35 min, until golden and crisp.
Read it online: https://wayfarerspantry.com/thepantry/recipe/%f0%9f%a5%9f-red-lentil-chickpea-pasty-dough/