Spicy Chickpea Pancake – Makes 8 pancakes (2 people)

Ingredients

  • 120g chickpea flour
  • 300ml water
  • 0.75 tsp salt
  • 0.25 tsp turmeric powder
  • 0.25 tsp cayenne powder
  • 0.25 tsp cumin seeds
  • 80g red onion1
  • 1 hot green chilli
  • 4g fresh coriander
  • 1 tsp olive oil

Method

  • In a bowl, combine the chickpea flour and half of the water. Whisk to get a smooth consistency. Whisk in half to all of the remaining water, to make a thin lump-free batter.
  • Add the salt, turmeric, cayenne, cumin seeds, onion, chilli, coriander, and 1 teaspoon of oil, and mix well.
  • Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
  • Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot with ketchup, chutneys or sriracha. Chilla can also be stuffed with roasted veggies or potatoes.