I’d been wanting to try chickpea flour pancakes (sometimes known as besan or garbanzo flour too, or even besan chilla and cheela) and there are nearly as many different ways to make them as there are names!
Actually, I’d heard of so many that I got a little stuck with where to start.
I knew I wanted to keep them pretty traditional (I absolutely love Indian food and these have a lot of history in Northern India) and so I wanted to keep that lovely Indian flavour but I also wanted to give them a modern, western twist so they’d be really quick.
Ingredients
1 cup chickpea flour (or besan/garbanzo flour)
1 cup water
1 tsp turmeric
½ tsp salt
½ tsp pepper
3 spring onions
1 tbsp olive oil (ghee would be perfect here, but not vegan)
Optional½ tsp chili flakes (I highly recommend this)
1 bell pepper, red
½ cup peas
Method
* Add the flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!
* Dice the veggies finely and add them to the mixture.
* Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil.
* Add about a ladle of the mixture and veggies when the pan is hot – a medium heat should be just right.
* Cook for about 3 minutes – the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.
* Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!
* Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!
* Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.
* Done! Add your desired toppings and enjoy. Remember – it’s important to eat these pancakes warm – don’t let them get cold.