Savoury and spicy Indian pancakes

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(gluten-free & vegan)

In the quest to reduce sugar and balance Kapha over the winter season  - these quick spicy and savoury pancakes go down a treat and apart from the little oil used to toast them I'd say they’re pretty healthy and a great way to get some veggies into your diet. You could do them plain. I use chickpea and rice flour with some raising agents.

Ingredients:

1 cup chickpea flour
⅓ cup rice flour
½ cup finely grated courgette
½ cup finely grated carrots
½ cup finely chopped red onion 
2 tbsp finely chopped fresh coriander 
1 tsp freshly grated ginger
1 cup water
½ tsp soda bicarbonate
½ tsp baking powder
1 tsp freshly squeezed lemon juice
1 tsp salt
⅛ tsp black pepper
1 tsp cumin seeds
½ tsp carom seeds
½ tsp turmeric
green/red sliced chillies
vegan butter, ghee or oil (for cooking)

Method:

  1. Grate courgette, carrots & ginger - set aside

  2. Finely chop the onions and coriander - set aside

  3. Mix the chickpea, rice flour, bicarbonate of soda, baking powder, cumin seeds, carom seeds, salt, pepper and turmeric.

  4. Add the water and lemon juice and mix into a smooth batter. 

  5. Add all the other prepared fresh ingredients (you can hold back the chillies and coriander as a garnish or mix in)

  6. Heat a pan on medium heat and add brush on some oil/ghee

  7. Using a small ladle, pour the batter in the centre of the pan and spread out. Note that the pancakes should be thin (as you can get it)

  8. Cook for a few minutes until the bottom side is golden brown and slightly crispy.

  9. Flip over - you may need a little oil again and cook until golden brown on the other side.

  10. Serve while hot with a tasty chilli and coriander chutney

Enjoy your pancakes!