Chickpea Pancakes

10 ingredients
4 steps

Ingredients

  • 500 g besan flour (chickpea flour)
  • 2 cups water
  • 1/3 cup oil
  • 2 tablespoons ginger, minced
  • 1/2 cup red capsicum, finely diced
  • 2 tablespoons of fresh mint, chopped
  • 1 teaspoon salt
  • 2 shallots, sliced finely
  • 1 pinch nigella seeds
  • ghee (for frying) or other oil (for frying)

Directions

  1. 1
    Whisk together the flour and water to make a batter of pouring consistency. Adjust with more flour or water as necessary. Stir in the remaining ingredients.
  2. 2
    Heat some ghee (or oil) in a non stick frying pan over medium heat.
  3. 3
    Spoon 1/4 cup batter into pan and cook until the top starts looking a little dry and bubbles appear. Turn and cook til other side browned. Remove and keep warm. Repeat with rest of batter.
  4. 4
    Serving ideas; topped with sweet chutney, some yoghurt mixed with lemon juice, as well as chopped coriander. Or sauteed mushrooms, wilted spinach and spiced chutney. Or a meat version with the chicken mentioned above.

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