Carrot And Chickpea Pancakes
These quick, wheat-free pancakes are perfect for any time of the day and can be enjoyed hot or cold. Stuff them with Mumbai Aloo and a drizzle of Garlic and red Chili chutney to make a filling meal.
- 5cm piece ginger, peeled and finely chopped
- 2 spring onions, finely chopped
- 1 carrot, grated
- 1 green chilli, seeded (optional) and finely chopped, or large pinch of red chili flakes
- 1 tbsp finely chopped coriander
- ¼ tsp ajwain seeds
- ¼ tsp ground cumin
- ½ tsp salt, or to taste
- 125 g fine chickpea flour (besan)
- 1–2 tablespoons ghee or oil
- Place all the ingredients, except the ghee or oil into a large bowl and mix, gradually adding 80–100ml cold water, until the batter mix resembles the consistency of double cream.
- Dip some paper towel into the ghee or oil and carefully wipe the inside of a non-stick crêpe or frying pan to coat the entire pan. Heat the pan over a medium heat, then gradually pour in one ladleful of the batter and swirl the pan to get a nice even layer.
- Cook for about 35–40 seconds, then gently lift out with a palette knife to check if it is golden brown. Flip over and cook the other side for about 35–40 seconds. Continue this process until all the batter is finished. Serve.
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