Vegan Chickpea flour Pancakes – Besan Chilla

Ingredients

• 1 cup chickpea flour, garbanzo bean flour, or besan (gram flour)
• 1 1/2 cups water
• 3/4 teaspoon salt
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/4 teaspoon carom seeds, ajwain or cumin seeds
• 1/2 cup finely chopped red onion
• 1 hot green chile, finely chopped (remove seeds to reduce heat)
• 1/4 cup packed chopped cilantro
• 1 to 2 tablespoons + 1 teaspoon safflower oil, divided

optional additions:

• 1/2 cup shredded zucchini or other vegetables, optional
• 1/8 tsp Indian Black Salt, kala namak

Steps

1. Whisk the chickpea flour with 3/4 cup water in a bowl until smooth. Whisk in another 1/2 to 3/4 cup water for a thin, lump-free batter; besan needs less water for the same consistency.
2. Mix in the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon oil thoroughly. Add zucchini if using and rest the batter for 5 minutes.
3. Heat a skillet over medium heat. Drizzle a few drops of oil onto the hot surface and spread with a paper towel. Pour in a ladleful (1/4 to 1/3 cup) of batter and move the skillet to spread it into a 6 to 8-inch pancake. Drizzle a few drops of oil around the edges.
4. Cook for 4 to 6 minutes, until the edges lift from the pan and the bottom is golden brown. Turn over and cook for 2 to 4 minutes. Repeat for the remaining pancakes. Serve hot with ketchup, chutneys, or sriracha. You may also stuff the chilla with roasted vegetables or potatoes.