Delicious chickpea, no eggs pancakes. The original recipe is from Yasmin Alibhai-Brown an Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book, "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also. http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.

Ingredients

4 serv.

lb chickpea flour (about 450 g)↗1
spring onions, finely chopped↗2
teaspoon broken cumin seed (or ajwainseeds)↗1 teaspoon
bunch finely chopped fresh coriander1⁄2
teaspoon chili powder (or 1 finely chopped green chilli)↗1⁄2 teaspoon
teaspoon salt and 1/2 tsp black pepper1 teaspoon
pinch asafoetida powder1
pints water (about 700 ml)↗1 1⁄4 pints

Step-by-step instructions

1
Mix ingredients, then add water to make a batter.
2
Leave to rest for an hour.
3
Heat flat griddle or frying pan; spread a little oil on it.
4
Pour in a little of the mix and spread it out with a wooden spatula so it thinly covers the pan.
5
Cook for about a minute, then turn over.
6
Serve with yogurt, pickles or chutneys.
7
Note: to the mixture you can add grated carrots, garam masala other other spieces.

Source: food.com

Original recipe ↗

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