See Also: Chickpea flour pancakes(recipes)
flour(encyclopedia)
flour(1)(dictionary)
flour(2)(dictionary)
Flour(recipes)
white flour(dictionary)
Rice flour(recipes)
Gram flour(recipes)
carob flour(medicine)
self-rising flour(dictionary)

Chickpea flour pancakes (recipes)








Makes 5 pancakes



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



140g/5oz/ chickpea flour, sifted½ tsp salt½ tsp cayenne pepper½ tsp ajwain seeds1 small red onion, very finely chopped4 fresh hot green chillies, very finely chopped5 garlic cloves, peeled and very finely chopped2 tbsp very finely chopped, fresh green corianderabout 3 tbsp vegtable oil



Method



1. Put the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl oz water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes.2. Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about 55ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an 18-19cm/7-7½in pancake.3. Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble 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 between 2 plates. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used).