This might just be the shortest blog and recipe there is, because this recipe is just so simple. It is also delicious, high in protein and a great way to quickly elevate any meal, especially curries.
Chickpeas are renowned for their high protein content which makes them a great alternative source for vegetarians and vegans. This high protein content is what enables them to maintain shape and hold together when creating a pancake. With this recipe there's no waiting around, and no adding eggs or other binding agents.
So quickly to the recipe, because who has time these days:
- 200g chickpea flour
- 220g water
- 1 tablespoon of vegetable oil (we used sesame seed oil)
- 1 teaspoon of Turmeric Powder
- a pinch of cumin seeds (optional)
- a good pinch of salt
Mix all of the above in a mixing bowl and voilá! Spoon or pour portions of the mixture onto a hot frying pan that has been gently oiled (recommend using ghee), and spread the batter out as you would with a thin style pancake.
Keep on the heat until the raw side begins to appear drying out, the bottom should have a wonderful golden brown colour to it. Serve warm or slightly cooled alongside almost anything.
