Spicy Coriander Chickpea Pancakes

So this is a cross between your traditional maple syrup breakfast pancakes, and onion bhajias. I kind of put whatever I wanted to taste into the mix and it turned out really well!

Final Product:



Ingredients:
1 cup Chickpea Flour
1/2 cup Plain Yogurt
1/2 tsp Baking Soda
1/2 tsp Paprika
1 spicy green chilli, chopped
1” Fresh Ginger, chopped
Juice of 1/2 lemon
2 Tbsp Chopped fresh Cilantro
1/2 Large White onion, sliced thin
3 cloves of Garlic
Salt and Pepper
1/2 cup Water to thin the batter
3 Tbsp of Grapeseed Oil

1. In a medium sized bowl, add 1 cup chickpea flour, Baking soda, Pinch of salt, and Paprika.

2. Thinly slice 1/2 an onion and add to the bowl.

3. Chop the green chilli pepper, ginger, and garlic. Put it in a Mortar and pestle.

 
4. Bash it all up with one hand covering the top, so it doesn’t all fly out. Then use a rotating motion to crush it all up.

5. Roll the lemon to get some juices flowing in it. Cut in half and juice it into the bowl. Be careful the seeds don’t go in too!

6. Chop some cilantro and add it in as well.
 
7. Add plain yogurt and water.

8. Mix it all up. If it’s too thick, add more water, if it’s too thin, add more chickpea flour. Mix well so that it becomes a nice pancake batter consistency. Not too runny, not too thick.

9. Heat up a non stick pan with some Grapeseed oil and pour it in and make sure you distribute the onions evenly. You're going to have to make this in batches like normal pancakes. I got two big ones out of the recipe.

9. Plate, garnish with cilantro, and eat with Raita, the Curried Fried Fish or just by itself.