chickpea flour recipe

Chickpea Flour Flatbread

tbsp olive oil

Jayme Czocher

A savory pancake begging to be eaten with pickles and chutneys or yogurts and cream. East meets West with this beautifully, wonderfully healthy dish.

Chickpea Flour Pancakes

chickpea flour ((or besan/garbanzo flour))

water

turmeric

salt

½ tsp pepper

spring onions

olive oil

½ tsp chili flakes ((I highly recommend this))

bell pepper, red

peas

Add the 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!

Dice the veggies finely and add them to the mixture.

Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil.

Add about a ladle of the mixture and veggies when the pan is hot - a medium heat should be just right.

Cook for about 3 minutes - the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.

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

Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!

Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.

Done! Add your desired toppings and enjoy. Remember - it’s important to eat these pancakes warm - don’t let them get cold!

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!).

Serving suggestions:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1561536355/r7bzkht08x13tgimv1zw.mp4

Chickpea Flour Pancakes (Besan Chilla/Cheela) - Traditional Pancakes Taken To The Next Level

Make this exceptional Bombay chutney from scratch in just under an hour.

Bombay Chutney

(4 tbsp) chickpea/gram flour

1ℓ (4 cups) water

45 milliliters (3 tbsp) oil

cumin seeds

mustard seeds

(¼ tsp) asafoetida

curry leaves

green chillies,

onions,

tomatoes,

(½ turmeric

milliliters (1 tsp) chilli powder

(½ tsp) garam masala

coriander

Slowly pour in the water while whisking vigorously. Continue to do so until all the water is used up. Once the mixture is perfectly smooth, set aside.

Add the cumin and mustard seeds and wait for them to start spluttering. 

Turn down the heat slightly and add the asafoetida, curry leaves and chillies. Fry for 2 minutes.

Add the onions, and stir fry gently for 10 minutes, or until soft. 

Add the tomatoes and fry until they’ve gone soft and “melted” into the sauce.

Pour in the gram flour mixture and stir. 

Add the turmeric, chilli powder and garam masala to the sauce and stir. 

Place a lid on the saucepan and let the mixture simmer gently for 10 minutes. It should have thickened.

Divide the chutney between serving bowls and garnish with coriander leaves. Serve with puri, chapati, idli or dosa. Enjoy!

I think I love Indian food just as much as you do!

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Chickpea Flour Flatbread

Chickpea Flour Pancakes

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Top 3 chickpea flour recipe recipes from across the web

The most viewed chickpea flour recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Flour Flatbread

Chickpea Flour Pancakes

Bombay Chutney

The most viewed chickpea flour recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine