Carrot Pancakes
Ingredients
150g carrots, peeled and grated
1 small onion, finely chopped
2 long red chillies, deseeded and chopped
2 teaspoons cumin seeds
1 teaspoon fennel seeds
2 teaspoons ground coriander
2 tablespoons chopped fresh coriander
1 teaspoon baking powder
100g chickpea (gram flour) or plain flour
50g semolina
1 teaspoon salt
150-200ml water
3 tablespoons olive oil
A tub of houmous to serve.
Method
Mix all the dry ingredients in a large bowl and then add the water to make a thick batter.
Heat oil in non-stick pan. When hot add the batter. You can either make four large pancakes (ie put a quarter of mixture in pan at a time, but I think the smaller ones are nicer using a dessertspoon amount. Once golden on one side, turn and cook on other side. Should take around 2-4 minutes depending on heat.
To eat top with houmous and add rocket or mixed salad with dressing for a "posh" starter! Sprinkle a bit of ground coriander on top of houmous or add a coriander leaf.
1 small onion, finely chopped
2 teaspoons cumin seeds
1 teaspoon fennel seeds
2 teaspoons ground coriander
2 tablespoons chopped fresh coriander
1 teaspoon baking powder
100g chickpea (gram flour) or plain flour
50g semolina
1 teaspoon salt
150-200ml water
3 tablespoons olive oil
A tub of houmous to serve.
Method
Mix all the dry ingredients in a large bowl and then add the water to make a thick batter.
Heat oil in non-stick pan. When hot add the batter. You can either make four large pancakes (ie put a quarter of mixture in pan at a time, but I think the smaller ones are nicer using a dessertspoon amount. Once golden on one side, turn and cook on other side. Should take around 2-4 minutes depending on heat.
To eat top with houmous and add rocket or mixed salad with dressing for a "posh" starter! Sprinkle a bit of ground coriander on top of houmous or add a coriander leaf.
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