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Chickpea flour pancakes

140

g/5oz/ chickpea flour, sifted

1/2

tsp

salt

1/2

tsp

cayenne pepper

1/2

tsp

ajwain seeds

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

about, 3 tbsp vegtable oil

1

Put the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl

2

oz water, mixing with a wooden spoon to make a smooth batter. Add the

3

salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and

4

coriander. Stir and set aside for 15 minutes.

5

Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and

6

set over a lowish heat. When very hot, stir the batter and pour about

7

ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all

8

directions as you would for a crpe, spreading the batter to make an

9

-19cm/7-7in pancake.

10

Cover and cook for 3 minutes or until the pancake is reddish-brown at

11

the bottom. Dribble another tsp of oil around the edges of the pancake.

12

Turn the pancake over and cook, uncovered, for a further minute or until

13

golden. Remove from the heat and keep covered between 2 plates. Repeat

14

with the remaining batter. Always remember to stir the batter before you

15

use it. (leftover batter may be covered, refrigerated and re-used).

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (0.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

25.21

Calories From Fat (8%)

1.93

% Daily Value

Total Fat 0.23g

<1%

Saturated Fat 0.04g

<1%

Cholesterol 0mg

0%

Sodium 1165.56mg

49%

Potassium 78.52mg

2%

Total Carbohydrates 5.47g

2%

Fiber 0.56g

2%

Sugar 0.24g

 

Protein 1.06g

2%