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.
Räkna ut kalorier och näringsvärde för det här receptet på Matkalkylen.se
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.