Savory Vegan Chickpea Flour Pancakes (Besan Chilla/Cheela)

Ingredients

• Chickpea flour

  (besan)

  1 cup or 92g

• Water

  Plain, clean water

  1 cup or 237g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Add the flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a fork or an immersion blender Leave it to settle for a few minutes while you heat up the a tbsp of oil or ghee in a non-stick pan. The batter needs to look very runny!
2. Dice the veggies finely and add them to the mixture.
3. Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil.
4. Add about a ladle of the mixture and veggies when the pan is hot - a medium heat should be just right.
5. 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.
6. Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!
7. 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!
8. Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.
9. Done! Add your desired toppings and enjoy. Remember - it’s important to eat these pancakes warm - don’t let them get cold!
10. Serving suggestions: Any chutneys (red onion is a favourite of ours) yogurt dip, hummus, avocado, guacamole, Branston Pickle (if you can find it where you are it goes incredibly well!).