Empty My Fridge
Chickpea Flour Pancakes
Ingredients
- Chickpea flour1 cup
- Salt¾ tsp
- Turmeric¼ tsp
- Cayenne pepper¼ tsp
- Carom seed¼ tsp
- Red onion · finely chopped½ cups
- Chili pepper1
- Cilantro · chopped¼ cups
- Safflower oil1–2 tbsp + 1 tsp
- Zucchini · shredded½ cups
- Black salt0.13 tsp
Instructions
- In a bowl, whisk the chickpea flour with 3/4 cup water until smooth. Whisk in another 1/2 to 3/4 cup water to make a thin, lump-free batter. If using besan, use less water to reach the same consistency.
- Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro and 1 teaspoon oil and mix well. Add zucchini if using. Let the batter rest 5 minutes.
- Heat a skillet over medium heat. Once hot, add a few drops of oil and spread it with a paper towel. Pour in 1/4 to 1/3 cup batter and tilt or move the pan to spread it into a 6 to 8 inch pancake. Drizzle a few drops of oil around the edges.
- Cook until the edges pull away from the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook 2 to 4 minutes more. Repeat with the remaining batter.
- Serve hot with ketchup, chutney or sriracha. The chilla can also be stuffed with roasted vegetables or potatoes.
Summarized from Vegan Richa's video. Watch it for the details.
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