Description
A fantastic savory pancake begging to be eaten with pickles and chutneys or yogurt and cream. East meets West with this beautifully, wonderfully healthy dish.
Ingredients
- 1 cup Chickpea Flour (or Besan/garbanzo Flour)
- 1 cup Water
- 1 teaspoon Turmeric
- ½ teaspoons Salt
- ½ teaspoons Pepper
- Chili Flakes, To Taste (optional)
- 2 Tablespoons Ghee Or Olive Oil
- 3 Spring Onions
- ½ Red Pepper
Preparation
Add flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a fork or an immersion blender Leave it to settle for a few minutes while you heat up 1 tablespoon ghee or oil in a nonstick pan. The batter needs to look very runny!
Dice veggies finely and add them to the mixture. Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil. Add half of the mixture and veggies when the pan is hot—medium heat should be just right. Cook for about 3 minutes; the mixture will quickly start to firm. If you’re using two pans, you make pancakes at the same time. Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re much easier to handle!
Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2–3 minutes, your pancake will be ready! Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.
Done! Add your desired toppings and enjoy. Remember, it’s important to eat these pancakes warm. Don’t let them get cold!
