Chickpea Pancakes — round 2

Chickpea Pancakes -- round 2

Found another nice savory chickpea flour recipe at:

The only modification I made was to make little fritter-like pancakes instead of large breakfast sized ones and added a nice spicy chili bird pepper.

makes about 15 small fritters

140g gram flour
1/2 tsp cumin seeds
1/4 tsp turmeric
1/2 tsp chilli powder
1 tsp garam masala
1 small onion, diced
1 tomato, flesh scooped out, chopped
5cm piece of ginger, peeled and grated
Squeeze of lemon juice
Small handful of fresh coriander, chopped
Salt and pepper


–Put the flour and spices into bowl and gradually whisk in around 160ml of water to make a fairly thick batter. Stir in all the other ingredients.
Heat a little oil in a saucepan over medium heat. Pour about 1/4 cup dollops in pan and cook for 3-4 minutes until the pancakes looks set; I fit 5 mini pancakes in the pan at a time. Flip over and brown the other side. Keep warm in 200 degree oven while cooking the whole batch. Serve with chutney or spiced apple sauce to balance out spiciness of the chili bird pepper.


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