120 g chickpea flour
375 mL water
turmeric
paprika
cumin seeds
green onions
chile
salt
Whisk the flour into the water to form a smooth, thin batter. Heat a nonstick pan over medium flame and wipe it with oil. Cook the pancake until the edges pull away from the pan and you can slide a spatula underneath. Flip it and cook two minutes more. Keep warm on parchment paper in the oven. Makes 4-5 pancakes.
Credit to Vegan Richa
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