Tag Archives: gram flour

Vegan Chickpea Flour Pancake stuffed with Dee’s Quinoa Pot hot Mexican Peppers

17 Aug

Chickpea Flour pancake stuffed with Dee’s Quinoa Pot with Mexican Peppers

serve with sauce and salad

serve with sauce and salad

You will need

1 Dee’s Quinoa Pot with Mexican Peppers
200g gram flour/chickpea flour
250ml cold water
Coconut oil / vegetable oil
Chilli flakes
Fresh mint (chopped)
100g Soya yogurt
5ml vinegar
25g diced cucumber
Salt/pepper

Method

Blend gram flour, water,chilli and half of the mint until smooth like a pancake batter add a little salt to taste.

Heat a small pancake with a little oil and put enough batter on the pan to make a thin layer on the bottom cook until light brown, turn and repeat until all the batter is used up

Sauce

Add the vinegar, the rest of the mint and cucumber and mix well. This should be runny. Add a little water if needed

Heat hot pot according to instruction

Divide between the pancakes, roll see picture. Drizzle some sauce on top and service with a side salad

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Vegan Indian Spiced Carrot and Corn Fritters. Yum!

2 May

I had leftovers from my carrot and corn salad the other day and was looking for a way to use it up. So with some inspiration from a chef friend of mine who is from India, plus with my love of onion bhajis, this delicious recipe came about. You will need: 300g Carrot and corn salad 1 inch ginger, grated 2 cloves garlic, chopped 100g -150g, gram flour Coconut oil 5-6 slices of good bread 50g roasted tomato relish 100g hummus Salt / pepper 1 tbsp of the following – Coriander powder Cumin powder Garam masala Onion seeds or fenugreek seeds Chili powder Method: Heat oven to 180c. Place all the ingredients in a large bowl and mix well. There should be enough liquid from the carrots to make a batter. Form the batter into small patties using your hands. Heat some coconut oil in a pan and add the patties. Allow to brown on both sides, then cook in the oven for 2-3 minutes. If you don’t want to eat them right away, allow them to cool and store in the fridge for up to 2 days. Once they are cooked, I like to serve them on a piece of toasted sourdough bread with hummus and topped with red pepper relish! Delish.     

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