Chickpea flour pancakes

It's easy to cook such pancakes - even a novice cook can cope. And if you have ever baked pancakes from ordinary flour, then baking from chickpea will not cause problems. So here's what we're going to do...

Choosing a deep container of the right size. Pour chickpea flour into it.

Peel the onion, then finely chop it with a knife. My tomato, dry it with a paper napkin, cut out the attachment point of the peduncle. After the tomato pulp is cut as finely as the onion. Cumin seeds are poured into a mortar and crushed with a pestle.

Add crushed cumin seeds to a container of chickpea flour, mix. Then pour cayenne pepper, curry and salt to taste. Mix everything thoroughly.

Next, pour water into the dough and mix everything again. After that, it will only be necessary to add tomatoes and onions to the dough. Mix everything and let the dough stand for a little - no more than 15 minutes.

Put a cast-iron frying pan on medium heat and heat it well. When this happens, add a teaspoon of oil. We lubricate the frying pan with melting oil, and then spread a third (or a quarter, depending on the size of the desired pancakes, and all of them from such a number of ingredients will turn out 3-4 pieces) of the dough. Reduce the heat slightly and bake the pancakes for 3-4 minutes.

As soon as the fritters are baked, turn over and bake on the other side for 2 minutes. Remove from the pan with a spatula, spread on a nice flat plate.

Repeat all the same with the rest of the butter and dough.

Ready-made chickpea pancakes can be served with sour cream or natural yogurt, or with some suitable sauce. It will be beautiful if you decorate the finished dish with fresh herbs.

It is best to serve such pancakes hot - with heat from the heat. Just baked they are especially delicious!

Bon appetit and good mood!