1 cup boiled chickpeas and red kidney beans(Rajma)
1 cup soaked poha
1 cup rice flour
1/2 cup bajra millet flour (optional)
1 tbs sesame seeds
1-2 minced/chopped garlic
1/2 cup finely chopped red onion
1 tsp roasted coriander powder
1 tsp roasted cumin powder
1tsp whole raw cumin seeds
1/2 tsp turmeric
1-2 green chili chopped(optional)
1/2 cup hand torn cilantro
1/2 cup hand torn spring onion
Salt to taste
Utensils:
non stick pan +Spatula
Wash and soak 1/2 cup chickpeas and 1/2 red kidney beans overnight in water. Next morning, throw away the soaked water into your garden and pressure cook the beans in fresh water with a pinch of salt, till they still hold their shape but melt in your mouth when you bite into it.
Food process all beans along with its liquid to semi coarse texture.
Transfer it to a mixing bowl and add all lined up ingredients, mix everything till you get a semi thick batter that you could scoop out with a spoon or an ice cream scoop onto your palm, press gently and flatten it to a shape of a pancake and then transfer to a non stick pan with 1tbs of any edible oil, used canola here..
Press the batter gently with the spatula, but also be careful that it does not break apart while doing it. Keep the flame on medium.
Flip and for another 5 mins let it cook and for extra crisp repeat on each side for additional 5 mins.
Serve warm when crisp. Profiles as a good breakfast or brunch recipe.
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