Overloading the Machine

Chickpea Flour Pancakes

Main Courses


Makes about 10-12.

  • 1 1/2 cups chickpea flour
  • 1 carrot shredded
  • 1/2 green bell pepper, finely chopped (optional)
  • 1 medium red onion, finely chopped
  • 1/2 cup thawed corn, mashed a little (optional)
  • 1/2 cup thawed peas (optional)
  • 1 green chili, finely chopped
  • Few sprigs of cilantro finely chopped
  • 1 tsp red chili powder
  • Dash turmeric
  • 1/2 tsp cumin
  • Salt to taste
  • Oil

Mix all the vegetables and cilantro with the chickpea flour. Add some water and bring it to the consistency of pancake batter. Add the red chili powder, turmeric, cumin and salt. Leave sit for a few minutes. Heat a non-stick pan or a cast iron pan, add a teaspoon of oil and spread all over. Over medium heat, pour the batter and spread it into a round pancake shape. Drizzle a teaspoon oil around the batter. Cook until lightly browned on both sides.

This page was last modified on 2011 December 20.