Kulfa ka Saag Besan Cheela (Chickpea Pancakes with Common Purslane)
prep time
15 minutes
cook time
60 minutes
Total Time:
75 minutes
Makes:
8
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This is a classic Indian recipe for spicy chickpea flour pancakes (both vegan and gluten-free) that include common purslane in the batter.
Ingredients:
125g (1 cup) Besan/Chickpea Flour/Gram Flour1 tsp ground Cumin
1 tsp Ajwain/carom seeds (whole)
1 tsp Turmeric powder
1 tsp Coriander powder
1 ½ tsp Garam Masala
1/2 tsp Red Chilli powder (I used Kashmiri chilli powder for the colour)
1 cm (1/2") piece of Ginger, grated
4 Garlic cloves, grated
1 Green chilli, finely diced Optional
120-180ml (1/2-3/4 cup) Water
18g (3/4 cup) common Purslane/Kulfa ka Saag, finely chopped
6g (1/4 cup) Onion, finely diced
21g (1/3 cup) Cauliflower, finely chopped
Sea salt to taste
2-3 tbsp Vegetable oil
Method:
Mix the besan (chickpea flour) with all the spices, grated ginger, garlic and chopped chilli. Stir well to combine then work in 120ml (1/2 cup) water to yield a smooth batter.Stir in the vegetables then work in a little more water if the batter is too thick (it should have a soft dropping consistency).
Use the vegetable oil to thoroughly grease your tawa or frying pan over medium-low heat. When the pan is hot drop in a small ladleful of the batter, spreading it out a little. When the top is beginning to dry and bubbles start to appear, drizzle a little oil on the edges and the top and flip the besan cheela over (about 4 minutes).
Let it cook for another 3-4 minutes, until golden and crisped on both sides. You can either serve immediately or store in a low oven to keep warm.
Repeat the cooking process with the remainder of the batter.
Serve hot with mint chutney and ketchup.