Vegetable chickpea pancakes
Curries With Bumbi · ♥ 330 likes · 7.5K views · 5 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1¼ cup plain flour
- 1 tsp curry powder
- 1 tbsp baking powder
- 3 whole green onions
- 1 tsp garlic
- ½ tsp salt
- 1 cup canned cooked chickpeas
Drain 1 cup canned chickpeas and process in a food processor or blender without water to a coarse mixture, not a paste (or mash with a fork or masher).
- onions
- carrots
- green chilies
- coriander leaves
Combine plain flour, curry powder and baking powder; add the chickpeas, onions, carrots, green onions, garlic, green chilies and coriander leaves.
Mixing the pancake batter
- 1 tbsp oil
- freshly crushed black pepper
Add salt, a tablespoon of oil and black pepper; mix well.
- water
Add water a little at a time until the batter comes together, neither too thick nor too thin.
- 2 tbsp oil
Heat a non-stick pan over medium heat; add 2 tablespoons oil, then a few spoonfuls of batter, evening it out with the back of the spoon.
Spreading the pancake in the pan
Cover about 2 minutes, uncover and fry a few more minutes until the pancake moves with the pan and the underside has browned.
- 1 tbsp oil
Flip, add another tablespoon of oil and fry the second side a few minutes, pressing with the spatula for even browning; flip a few times carefully until both sides are crisp.