Chickpea Pancake

Written by  //  September 15, 2013  //  Asian, Bread, Recipes  //  2 Comments

It’s no secret that my carbohydrate of choice is bread, forget potatoes, rice, polenta or pasta given a choice I would always choose bread so I am always on the look out for different ideas.  Recently I made chapattis to accompany a curry,  and I enjoyed them and would make them again but I wanted something lighter and softer, I have made pooris in the past and I really like them but they have to be deep fried which is a bit of a faff!  Chickpea pancakes appealed so I dug out this recipe which has been bookmarked for ages.  I found it on a blog called  smarterfitter it is written by Monica Shaw and she is a blogger who is on the same wavelength as me when it comes to food. These pancakes are also useful if you are cooking for somebody who is vegan or gluten free.  I pretty much followed her recipe and they were fantastic just what I wanted for dinner last night to go with the leftover chana dal I had frozen.  I think they would also be good served under a curry in the style of our local Indian Restaurant.

P1050730

You start off by making a batter which was pretty easy.  I don’t usually like measuring in cups and I was going to convert the measurements but for a batter precision isn’t really vital.  You can  be quite creative with your batter and add spices according to what you have or how you feel, you can even leave it plain using just chickpea flour, water and salt.  Needless to say mine wasn’t plain.  Is it legal to cook something without chillies?

As is the rule with all pancake making the first one stuck to the pan till I worked out a way of flipping them over.  I cooked them in my crepe pan using a ladleful of batter for each pancake.  The pancakes are quite delicate so you have to be careful, I put something flat over the pan, (a cake lifter) but you could use a plate, tipped it out then slid it back into the pan.

P1050731I piled them on a plate interleaved with sheets of kitchen paper till I was ready to serve them.

Chickpea Pancake
Recipe Type: Bread
Cuisine: Asian
Author: Marie
Prep time:
Cook time:
Total time:
Serves: 2-4
Vegan and gluten free
Ingredients
  • 1 cup of chickpea flour ( sold as gram flour)
  • 11/2 cups of cold water
  • 1tsp salt
  • 1tsp chilli
  • 1tsp ground cumin
  • 1tsp groound coriander
  • 1tsp grated ginger
  • other options include crushed garlic, coriander, mustard seeds etc
Instructions
  1. Whisk all the ingredients together to make a batter, adjust the water here, you want the batter to flow over the base of the pan.
  2. Heat a pan and add a touch of oil.
  3. Swirl a ladleful of batter into the pan, if it’s too thick add more water before you make a second pancake.
  4. Cook till almost dry then very carefully flip it and cook the other side. Giving it more time on the first side makes them easier to flip.
  5. Put on a sheet of kitchen paper then interleave the other pancakes with more paper.

 

 

2 Comments on "Chickpea Pancake"

  1. jenniferataylor September 16, 2013 at 17:46 · Reply

    did you put something inside these?

    • marietait34
      marietait34 September 16, 2013 at 19:07 · Reply

      I put Chana Dal in it. It was lovely n

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