Carrot And Chickpea Pancakes | FOOD MATTERS®

Name: Carrot And Chickpea Pancakes | FOOD MATTERS®
Ingredients: 5cm piece ginger, peeled and finely chopped; 2 spring onions, finely chopped; 1 carrot, grated; 1 green chilli, seeded (optional) and finely chopped, or large pinch of red chili flakes; 1 tbsp finely chopped coriander; ¼ tsp ajwain seeds; ¼ tsp ground cumin; ½ tsp salt, or to taste; 125 g fine chickpea flour (besan); 1–2 tablespoons ghee or oil

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These quick, wheat-free pancakes are perfect for any time of the day and can be enjoyed hot or cold. Stuff them with Mumbai Aloo and a drizzle of Garlic and red Chili chutney to make a filling meal.

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Ingredients

5cm piece ginger, peeled and finely chopped
2 spring onions, finely chopped
1 carrot, grated
1 green chilli, seeded (optional) and finely chopped, or large pinch of red chili flakes
1 tbsp finely chopped coriander
¼ tsp ajwain seeds
¼ tsp ground cumin
½ tsp salt, or to taste
125 g fine chickpea flour (besan)
1–2 tablespoons ghee or oil