Besan chilla
Gör dessa sötaktiga indiska pannkakor att servera med dina favorit chutneys till frukost. De är naturligt glutenfria och gjorda av kikärtsmjöl, grönsaker och kryddor.
Ingredienser
- 120 g gram (chickpea) flour
- 0.5 tsp ajwain (carom seeds)
- 0.75 tsp garam masala
- 0.75 tsp ground cumin
- 0.125 tsp ground turmeric
- 1 small onion finely chopped
- 1 small tomato finely chopped
- 1 green chilli finely chopped
- 1 tsp grated ginger
- small handful of coriander finely chopped
- 1 tbsp vegetable oil or ghee (as needed)
- 2 tsp salt
- 150 ml water
- mango chutney and tamarind yogurt to serve
Gör så här
Put the gram flour, 2 tsp salt and the spices in a bowl, then mix to combine.
Stir in the onion, tomato, chilli, ginger and coriander.
Pour in 150ml water and mix until you have a thick but pourable batter.
Add up to 80ml more water if needed.
Heat a tawa or non-stick large frying pan over a high heat and, once hot, reduce the heat to medium and add some of the oil or ghee.
Stir the batter, then ladle 2 tbsp into the centre of the pan.
Spread it out into a thin pancake.
Cook until the edge begins to lift from the pan, about 1-2 mins.
Flip and press down gently using a spatula.
Fry until golden spots appear and it is cooked through, about 1-2 mins.
Repeat with the remaining oil and batter, ensuring the pan remains stays hot but not too hot, to avoid burning.
Serve with chutneys and masala tea.