Prep 10 mins
Cook 30 mins
Delicious chickpea, no eggs pancakes. The original recipe is from Yasmin Alibhai-Brown an Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book, "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also. http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.
- 1 lb chickpea flour (about 450 g)
- 2 spring onions, finely chopped
- 1 teaspoon broken cumin seed (or ajwainseeds)
- 1⁄2 bunch finely chopped fresh coriander
- 1⁄2 teaspoon chili powder (or 1 finely chopped green chilli)
- 1 teaspoon salt and 1/2 tsp black pepper
- 1 pinch asafetida powder
- 1 1⁄4 pints water (about 700 ml)
- Mix ingredients, then add water to make a batter.
- Leave to rest for an hour.
- Heat flat griddle or frying pan; spread a little oil on it.
- Pour in a little of the mix and spread it out with a wooden spatula so it thinly covers the pan.
- Cook for about a minute, then turn over.
- Serve with yogurt, pickles or chutneys.
- Note: to the mixture you can add grated carrots, garam masala other other spieces.
WOW, This is a very tasty gluten free wrap! DD1 (4 years old) and I enjoyed these with Balkan yogurt. I made my own gram flour (chickpea flour) from whole dried chickpeas which I ground in a coffee grinder/spice mill. I used less fresh cilantro as I didn't realise some had gone bad, for the chili powder I added a few pinches of cayenne pepper powder because that is what I had on hand, I added sea salt to taste and freshly ground black pepper to taste, a bit of fennel seed ground with the chickpeas to replace the asafetida powder, plus the rest of the ingredients. The mixture thickens to a spreadable consistency which I cooked thinly in my cast iron frying pan with some canola oil. I tried one with some home made garam masala sprinkled over top while cooking but preferred it without. I would make these again!!! Made for Please Review My Recipe ~ ~ ~ from March 10th ~
I make a lot of curries and I'm so pleased to have a pancake recipe that I can make for friends who are gluten intolerant. I used a finely chopped green chilli, but in future I will add a second chilli and more spices such as fennel and the suggested garam masala. The first pancake was a complete mess for me. I made it to big and couldn't flip it. Others were more successful, but it will take me some practice (and probably more water in the mixture) to get the lovely thin pancake you show in your photo. Thanks so much for posting.
Wonderful pancakes and very versatile too. Had them with Pumpkin & spinach curry for dinner and then with a dollop of yoghurt for breakfast the next day to use up the left over batter. The batter did require a little extra water added to it in the morning as it had thickened slightly over-night. A recipe that DH and I really enjoyed. I couldn't locate any asafoetida so left it out. Made for Aussie / Kiwi Swap March 2013.