This could not be a more versatile recipe. You can literally add any combination of herbs and spices t the batter, depending how you intend to fill it. Here I kept it simple with chives as I filled mine with raw salad vegetables.
Cooked vegetables are lovely tucked inside, things like sautéed mushrooms, roasted tomatoes, or you could leave it open and top with curries or dahls. In spring/summer its lovely stuffed with peas, mint and dollops of vegan cream cheese!
1 cup chickpea flour
½ tsp baking powder
1/8 tsp turmeric
½ tsp black salt/kala namak (optional)
A good pinch of salt and pepper
2 tbsp. chopped chives
1 ½ cups water
1 tsp apple cider vinegar
Wafer thin raw beetroot slices
Herbs of choice
Salad leaves such as watercress or baby spinach
Smear of wholegrain mustard
Feel free to stuff with whatever you have to hand or fancy
In a large bowl combine the chickpea flour, baking powder, turmeric, salts and pepper. Gradually add the water, and roughly whisk to combine. Add the ACV and chives and give it another stir. Set aside to rest whilst you prepare your vegetables.
In a large non-stick pan add a little light oil such as ground nut or odourless coconut. Heat the pan to a fairly high temperature.
Add about ¼ of the batter to the pan shifting the pan around to make and even pancake. Allow to cook for a minute or two until you can see bubble rising and the batter is dry on top, carefully flip it over cook for another minute.
Slide onto a plate and stuff as you wish.
Repeat with the remaining batter.