Chickpea Flour Pancakes

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 140g/5oz/ chickpea flour
• ½ tsp salt
• ½ tsp cayenne pepper
• ½ tsp ajwain seeds
• 1 small red onion
• 4 fresh hot green chillies, very finely chopped
• 5 garlic
• 2 tbsp very finely chopped, fresh green coriander
• about 3 tbsp vegtable oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, whisk the chickpea flour, salt, cayenne pepper and ajwain seeds together.

2. Finely chop the red onion, garlic and coriander, then add them to the bowl with the chillies.

3. Gradually stir in enough water to make a thick, smooth, pourable batter, then let it rest for 15 minutes.

4. Heat a little of the vegetable oil in a 10-inch (25 cm) nonstick skillet over medium heat.

5. Pour in about a fifth of the batter and spread it into a round roughly 6 inches (15 cm) wide. Cook 4 to 5 minutes until the underside is golden and set.

6. Drizzle a little oil around the edge, flip the pancake and cook 3 to 4 minutes more until golden and cooked through.

7. Repeat with the remaining oil and batter, adding more oil to the pan as needed, to make 5 pancakes in total.

8. Serve the pancakes warm.