Besan purae are a great breakfast, brunch or afternoon snack with tea. You can serve them with ketchup as I have here (my favourite) or you any pickle or sauce of your preference. You will need a nice non stick pan to fry these, they are so quick to prepare and so yummy, you might ditch the toast for this gluten free, vegan breakfast!


Ingredients – Serves 2-3
  • 1-1.5 cups water
  • 1 cup chickpea flour
  • 1/2 onion chopped finely
  • 1 tsp each salt
  • 1 tsp dry ground red chilli (optinal)
  • 1 tsp Garham Masala
  • 1/2 tsp ajowan seeds (optional)
  • Handful of chopped fresh coriander leaves, or frozen pre-chopped coriander.
  • Flavourless oil, like sunflower or groundnut oil.
Method
  1. Whisk all of the ingredients together into a batter, adding a bit more water if you need to get a consistency that will spread out in the pan (it might take a couple of pancakes to get this right).
  2. Heat a nonstick pan (I use an 8″ frying pan) on medium heat and pour in about a dessert spoon of oil in. Ladle some batter into the pan (I just use my normal cooking laddle you can use a 1/4 cup measuring cup for this too) and swirl it swiftly to get a pancake (if it doesn’t swirl easily, you need to add a bit more water to the batter).
  3. Cook the pancake on one side until it‚Äôs almost completely dry on top and golden on the bottom (you may have to adjust the heat to keep it from burning). 
  4. Drizzle another spoon of oil on top of the pancake and then flip the pancake and cook until the other side is golden too.
  5. Serve hot with your chosen condiment. Enjoy! Can be eaten cold for picnics or yummy pack up lunch.
  6. By the way if you have nay batter left, just put it in a sealed container in the fridge and will keep for up to a couple of days.