Chickpea Pancakes with Ginger, Cilantro, Chile and Peas

My friend Anai saw this photo I posted on Instagram and asked for the recipe, so I thought I'd share it here too.  This is from Madhur Jaffrey's World Vegetarian Cookbook.  (Do you think you'd like this recipe? Buy the book!  (Click here to find it. Click here to get to her website.)

Basic Recipe for Plain Chickpea Flour Pancakes

2 c chickpea flour
1 tsp. ground cumin seeds
¼ tsp. ground turmeric
¼ to ½ tsp. cayenne
1 tsp. salt

6 to 7 tablespoons peanut or canola oil for cooking the pancakes

 

Sift the chickpea flour, cumin, turermic, cayenne and salt in a medium mixing bowl.  Very slowly, stir in 2 cups of water with a wooden spoon, stopping while the batter is still pastelike to get rid of all lumps,then slowly adding the rest of the water.  Set the batter aside for 30 minutes.  Strain it through a sieve if it is still lumpy.

 

Put 1 tsp oil in a 5 ½ to 6 inch nonstick frying pan and place over medium high heat.  When hot, stir the batter from the bottom and ladle about ¼ c into the frying pan.  Tilt the frying pan around to spread out the batter.  Dribble until the bottom has golden-red spots. Turn the pancake over and cook the second side for a minute, or until it has golden-red spots. Remove to a plate and keep covered with an overturned plate.  Continue making pancakes until the batter is used.  Serve immediately.  Makes about 10 pancakes.

 

 

Chickpea flour pancakes with crushed green peas and cilantro
Make the batter as in the master recipe, adding 1 tsp. very finely grated fresh peeled ginger, 1 tps. very finely chopped fresh green chile, 1 tablespoon finely chopped cilantro, and 1 cup fresh or frozen peasthat have been cooked, drained, and then lightly mashed.  Mix well and set the batter aside for 30
minutes.  Do not strain before making the pancakes.  Remember to stir well before ladling out the batterfor every single pancake.