Chickpea Flour Pancakes (Besan Chilla/Cheela) – Traditional Pancakes Taken To The Next Level by 30Seconds Food

½ cup chickpea flour (or besan/garbanzo flour)

½ cup water

½ tsp turmeric

Salt and pepper to taste

¼ tsp chili flakes (optional)

1 spring onions

1 tsp olive oil (ghee would be perfect here, but not vegan)

Topping suggestions

¼ bell pepper, red

¼ cup peas

1 tbsp hummus

US Customary

INSTRUCTIONS

Add the chickpea flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!

Finely dice the spring onions and add them to the mixture.

In a pan heat up the oil, then add the mixture when the pan is hot – medium heat should be just right.

Cook for about 4 minutes – the mixture will quickly start to firm.

Make sure you use a large pan here, you’re aiming for thin pancakes. They’re MUCH easier to handle!

Use a large spatula to help you flip the pancakes. After another 2-3 minutes your pancake will be ready!

Done! Add your desired toppings and enjoy (eg. peas and bell pepper).

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!).