Based on a recipe by cookery writer Madhur Jaffrey. Madhur likes to add cayenne pepper to her pancakes to spice them up a bit.
Ingredients
| 115 g | Chickpea flour, (1 heaped cup) |
| ½ tsp | Salt |
| 150 ml | Water, plus extra if needed |
| 1 | Large tomato, seeded and finely diced |
| 2 | Spring onions, trimmed and finely sliced |
| 2 Tbsp | Olive oil, for cooking |
Directions
- Sift the chickpea flour and salt into a bowl. Very slowly begin to pour in the water, stirring constantly with a wooden spoon or spatula to remove lumps. As soon as the batter forms a thick paste stop adding the water. Try to remove all lumps at this point – as you stir press any lumps against the sides of the bowl to disperse. Pour in the remaining water, a bit faster now, stirring as you go. Cover the bowl and leave batter to sit for 30 minutes.
- Add the tomato, spring onion and cumin seeds and mix well.
- Heat a non-stick small frying pan over medium-high heat. (Check batter, it should be the consistency of pouring cream). Add 1 teaspoon of oil and when hot, pour ¼ cup of the batter into the pan, swirling the pan to spread out the batter. Pour 1 teaspoon of oil over the top. Cook the chickpea pancake until golden then turn and cook the other side. Remove pancake to a warmed plate and repeat with the remaining mixture.
- Serve pancakes with store-bought hummus.