This was a new discovery this year and so quick and healthy that it has gone into the lunchtime repertoire. For travelling I make up a 4 cup container of the mix so I can easily make one of these without a lot of fuss and use up any vegetables that I have around. It seems a finely chopped onion is essential after that anything that is not sloppy is up for grabs to go in the mix.

This version is a little unconventional in that there is a portion of flour adde to the mix and just before adding to the pan 1 teaspoon of baking powder is added. This helps with cooking on a camp cooker. I pour the portion into the pan over medium heat and cover with a lid to cook out the onions. When the edges are cooked and lifting from the pan it is time to spray the top with oil an turn over. Towards the end raise the heat and cook the first side again to add a bit of crispness.

BESAN CHEELA PANCAKE

Ingredients

Serves 2 (this is the one off recipe to be constucted quickly, any spices and herbs and vegeatables that are quickly available are fine)

  • 1/2 cup chick pea flour (bean)
  • 1/4 tsp salt
  • 1/4 tsp turmeric
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder

Add ins for 2 serves (onion is a must have, any combination of the other ingredients works)

  • 1 finely chopped onion
  • 1 small grated carrot
  • 1 small finely chopped tomato
  • finely chopped capsicum
  • handful of chopped coriander
  • handful of chopped garlic chives
  • chopped cabbage

Serves more (this is where I make a bulk mix of the powder mixture and store it for ease of use. Great for camping)

This is more of a pancake consistency

  • 4 cups chick pea flour
  • 1/2 cup plain flour
  • 1 tsp turmeric
  • 1 tsp ginger powder
  • 2 tsp salt
  • 2 tsp ginger powder
  • 1 tsp chilli powder
  • 2 tsp garlic powder
  • 2 tsp chicken stock powder

Later for the one with flour, when mixing

  • vegetables same as 2 serve list
  • baking powder – 1 tsp per cup of dry mix

Method

  1. Put the dry ingredients (about 1/2 cup) into a bowl and add about a 1/2 to 1/3  cup of water and stir to an even consistency. Add baking powder if doing the one with flour.
  2. Add the chopped vegetables and stir in.
  3. Add more water if necessary.
  4. Wait about 5 minutes for the chick pea flour to absorb some of the liquid
  5. Heat a fry pan to about 1/2 heat.
  6. Add a small amout of oil and brush evenly over the pan.
  7. Pour a scoop of the misture into the middle of the pan and use the ladle to spread it out.
  8. Add a bit more misture and spread out as thin as possible without holes.
  9. Put a lid on the pan and leave to cook until the edges are dry and lifting.
  10. Spray the top with more oil and turn over, raise the heat to about 3/4. Us a spatula to push the pancake down to the surface of the hot pan.
  11. Check whether it has browned, spray the top with a little oil and turn again to crisp up the first side.
  12. Serve with any chutney or sauce that happens to be in the house.