CHICKPEA PANCAKE – PHASE 2Jess Arroyo
80 grams of chickpeas crushed into a flour
240ml of water
Onion -1/2( finely chopped)
Mint leaves to taste
Mix all the dry ingredients in a dry bowl.
Pour the mixture in the water slowly, stirring.
Simmer the flame, keep stirring to keep off lumps.
Check the thickness of the mixture.
Pour it in your favourite mould.
Let it cool in room temperature for a while.
Refrigerate for an hour or so.
You can reheat it.
By Sireesha Soumya