Spicy chickpea pancakes

Tue, 07 Apr 2009 08:34:00 +0000

When it came to deciding what to have for dinner on Saturday there was quite a bit of negotiating to be done – I fancied doing a curry but hubby gets to have what he tells me is a really good take out curry once a week for his lunch so was much less keen. As we wandered up and down the aisles in the local Waitrose pondering our choices I knew that time spent in a shop would take its toll and that if I kept my nerve he’d go with the curry idea in the end…..and so it came to pass that curry was on the menu.

I particularly wanted to do a curry as I’d spied bags of chickpea (gram) flour earlier in the week and under a somewhat misguided thought that one of the Indian breads was traditionally made with gram flour I wanted to give it a go. Quite where my notion that gram flour is used in Indian breads had come from I don’t know because of course once I got home with my 2 kilo bag and started looking out recipes I realised I was very wrong. I paused for thought, disappointed. Where was my mate Jay just when I needed some guidance on authentic uses for gram flour – not anywhere to be found. But in the back of my mind there was a niggling little thought that I had seen something made with gram flour that wasn’t a deep fried bhaji or pakora. Further searching and at last I found the recipe I was looking for ‘Onion pancakes’ in a book called Brit Spice by Manju Malhi. It a quick and easy recipe and you can adjust the flavourings to suit.

Makes about 6-10 pancakes depending on how thick you like them (so serves 2-4):

I onion, peeled and chopped
1 chilli, peeled and chopped (I didn’t have a fresh chilli so used about ¼ tsp dried chilli flakes)
1 tomato, peeled and chopped (I hate peeling tomatoes its such a faff so I left the skin on)
1tsp peeled grated root ginger (lazy ginger worked fine)
250ml/9fl oz water
150g/6oz chickpea/gram flour
1tsp cumin seeds
¼ tsp salt
oil to fry

Put the onion, chilli, tomato, ginger and water in a blender and blast until you have a runny paste – doesn’t need to be ultra smooth just get it mixed together pretty well.
Put the flour, cumin and salt into a bowl and mix together so the cumin seeds are well distributed.
Add the paste from the blender and mix to get a runny batter.
When you are ready to cook the pancakes heat a frying pan (15cm/6inch size), add a little oil, ladle in some batter to cover the pan base fairly thinly and cook for about 30 seconds or so each size. Put on a warm plate and get using the rest of the batter till you have a nice stack of pancakes.
Serve with the curry of your choice or with chutney and raita. Any that are left are also good cold with dips and tangy cheese. Yum.

I’ll definitely be trying these again (not least because there’s a lot of flour left!) and might see how they come out unspiced.

with knife and fork » gluten free

Spicy chickpea pancakes