Chickpea Flour Pancakes (Savory)

(6 servings) Printable Version

5oz chickpea flour-sifted
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ajwain seeds (or substitute caraway)
1 small red onion-very finely chopped
4 fresh hot green chillies-very finely chopped
5 garlic cloves-peeled and very finely chopped
2 tbsp very finely chopped fresh green coriander
3 tbsp vegetable oil

Put the chickpea flour into a large mixing bowl. Slowly add 9 fl oz water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes.

Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a low heat. When hot, stir the batter and pour about 2 fl oz on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crepe, spreading the batter to make a 7 or 7 1/2 inch pancake.

Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates.

Repeat with the remaining batter. Always remember to stir the batter before you use it.