Ingredients
1 garlic clove
2 onions
3 tablespoons coriander leaves, finely chopped
8 ounces chickpea flour
10 ounces water
1 teaspoon cumin powder
1 teaspoon coriander powder
12 teaspoon chili powder
12 teaspoon turmeric
12 teaspoon salt
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In a processor blend the onion, garlic and a little of the water into a puree, add the remaining water and mix until blended. In a large bowl, mix together all the dry ingredients. Add the onion mixture and stir well. Heat 1 tablespoon of oil on a griddle or heavy based skillet. Place a ladleful of the mixture onto the centre of the griddle and spread to approximately 5in diameter. Cook until the sides are becoming dry and the bottom is turning golden. Gently slide a spatula under the pancake and flip it over. Cook the other side for a further minute or two or until it is also golden and crisp. Serve warm.
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Large acacia wood board — charcuterie, cheese, appetizer presentation