Spiced Chickpea Flour Pancakes

Here is the recipe for Spiced chickpea flour pancakes.

INGREDIENTS

1. 150gm besan (gram flour)


2. Half pint water


3. 1 long green finger chilli


4. Handful of fresh coriander


5. 1 inch ginge.


6. 1 cm piece/Half tsp powdered turmeric


7. 2 tsp salt


8. Half tsp chilli powder


9. Oil

METHODS

1. In a large mixing bowl, place the besan, salt and chilli powder. Chop finely the chilli and coriander and toss in and grate in the ginger and fresh turmeric (or tip in the powdered version). Mix in the water slowly removing any lumps that may have formed.


2. When you have an even smooth mixture, get a tawa or small frying pan to a very high heat with a drizzle of oil or a good spray, then reduce the heat to medium high.


3. Using a ladle, spoon one helping of the batter into the centre of the tawa, swirling it round gently with the handle to get it to spread as evenly as possible in a circle.


4. Cook it for two minutes on one side, until the top solidifies and bubbles appear, then flip it over with a spatula and cook for a similar amount of time on the other.


5. You want little brown spots to appear on the other side and no translucent or wet bits remaining.


6. Now remove the pudla and start again with another one. The key is to drizzle oil on the edges of the pan before you cook the next pudla. It can quickly become a greasy affair; it is preferable to use an oil spray.

SHARE THIS