Indian Chickpea Pancakes
Servings
4Serving size
3 pancakes as a side dishThis recipe can be multiplied by 2 or 3 but does not make very good leftovers.
Ingredients
| 1/2 medium White onions (minced) |
| 1 medium whole (2-3/5 inch dia) Tomatoes (seeded and diced) |
| 1/2 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
| 1 1/2 cup Chickpea flour (garbanzo flour) |
| 1 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 tsp.. Ground cumin |
| 3 tsp. Olive oil (divided) |
Instructions
Add the garbanzo flour and fold together with the vegetables.
Add the water, salt, pepper and cumin.
Using a rubber spatula, fold the batter together until the flour is well blended and smooth.
Place a non stick griddle over medium high heat. Add one teaspoon olive oil and then the batter - 4 tablespoons for each pancake. Cook for about 5 minutes on each side and then remove. Repeat with olive oil and the remaining better. There should be about 12 pancakes total.
If using a smaller skillet you may need to make fewer pancakes in each batch so they are not crowded together.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
These pancakes are super simple and so savory. Serve them with a fresh mango chutney or mango salsa.
These make a great side dish for a lot of recipes. Use them in place of rice for the Indian Shrimp Curry or Chicken Vindaloo.