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Chickpea Flour Pancakes


This recipe showcases Ajwain Seeds and Cayenne Pepper.


140g chickpea flour, sifted
 ½ tsp. salt
 ½ tsp. cayenne pepper
 ½ tsp. ajwain seeds
1 small red onion, very finely chopped
4 fresh hot green chillies, very finely chopped
5 garlic cloves, peeled and very finely chopped
2 tbsp. very finely chopped, fresh green coriander
about 3 tbsp. vegetable oil


Put the chickpea flour into a large mixing bowl.

Slowly add 250ml water, mixing with a wooden spoon to make a smooth batter.

Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes.

Smear a large, wide, non-stick frying-pan with 1 tsp. of the oil and set over a lowish heat.

When very hot, stir the batter and pour about 55ml on to the centre of the pan.

Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an 18-19cm/7-7½in pancake.

Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom.

Dribble another tsp. of oil around the edges of the pancake.

Turn the pancake over and cook, uncovered, for a further minute or until golden.

Remove from the heat and keep covered between 2 plates.

Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used).

These pancakes can be used as an alternative to bread for Indian meals.

Source: Madhur Jaffrey

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