These quick, wheat-free pancakes are perfect for any time of the day and can be enjoyed hot or cold.
- 5 cm piece ginger, peeled and finely chopped
- 2 spring onions, finely chopped
- 1 carrot, grated
- 1 green chilli, seeded (optional) and finely chopped, or large pinch of red chilli flakes
- 1 tbsp finely chopped coriander
- ¼ tsp ajwain seeds
- ¼ tsp ground cumin
- ½ tsp salt, or to taste
- 125 g fine chickpea flour (besan)
- 1–2 tbsp ghee or oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place all the ingredients, except the ghee or oil, into a large bowl and mix, gradually adding 80–100ml cold water, until the batter mix resembles the consistency of double cream.
Dip some paper towel into the ghee or oil and carefully wipe the inside of a non-stick crêpe or frying pan to coat the entire pan. Heat the pan over a medium heat, then gradually pour in one ladleful of the batter and swirl the pan to get a nice even layer.
Cook for about 35–40 seconds, then gently lift out with a palette knife to check if it is golden brown. Flip over and cook the other side for about 35–40 seconds. Continue this process until all the batter is finished. Serve.
Recipe and image from Indian Made Easy by Amandip Uppal (Murdoch Books, $39.99). Read our review and find more recipes from the book here.