I put the kernels off a leftover
cooked corn on the cob into a bowl. Then some chopped red onion, a little
chopped tomato and ½ a green chilli (finely diced).
For spices I put in a
little chilli powder, grated ginger, salt and cumin seeds.
Then I added 1 cup of plain
flour plus a teensy bit of baking soda (say 1/8th of a teaspoon).
I mixed this all up and
then gradually added 1 cup of ice cold water – don't add it all at once and
stop when the mixture is milkshake consistency and there are no lumps.
Rest the pancake mixture in
the fridge for 10 minutes or so.
Heat some oil until hot,
then spoon in the mixture in batches – the first 2 lots I did were too large
and as a result I couldn't turn them over without breaking them. I did
get one ok – and that is the one in the pic, of course!
They were tasty – spicy
without being overwhelmingly so – particularly the crispy edges.
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