Not long now before its Shrove Tuesday and the pancake madness begins. The shops are already selling pancake batter and bottles of lemon juice! I do love a good sweet pancake drizzled with honey and scattered with blueberries. What I also love on a more regular basis are these savoury chickpea Indian pancakes which make a lovely light snack. They are a great alternative to bread and extremely easy to make.
Recipe Type: Starter
Author: Hanifa Hanid
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
These lovely savoury pancakes made with chickpea flour are a great alternative to bread but can be enjoyed on their own with a sauce or relish of your choice.
150g chickpea flour sifted besan)
½ tsp salt
½ tsp cayenne pepper
½ tsp cumin seeds
1 small red onion, very finely chopped
2 green chillies finely chopped
4 garlic cloves crushed
handful of chopped fresh green coriander
2 tbsp vegtable oil
Put the chickpea flour into a large bowl.
Add 250ml water to the flour slowly mixing with a wooden spoon to make a smooth batter.
Add the salt, cayenne pepper, cumin seeds, onion, ginger, chillies, garlic and coriander.
Stir and set leave for 15 minutes.
Add 1 tbsp oil to a large non-stick frying-pan on a low heat.
When very hot, stir the batter and pour about 50ml onto the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an pancake
Cover and cook for 3 minutes or until the pancake is golden brown at the bottom Add another tsp of oil around the edges of the pancake
Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered in foil
Always remember to stir the batter before you use it
leftover batter may be covered, refrigerated and re-used
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