Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 1 onion, 1 or 2 potatos (depends on how hungry you are), 1 broccoli or any other vegetable, but broccoli looks great on it, chickpea flour (garbanzo flour or gram flour), water, salt, pepper, olive oil Make a mixture with water and chickpea flour in such a proportion to get an 'egg-like' batter. Start with 1/2 cup of water, add the chickpea flour, stirring constantly, and progressively increase the amount of water and chickpea flour until you get about 1 cup of batter. Season it with salt and pepper. Boil the potatos 'al-dente', then slice. In a pan, stir-fry the onion (sliced) in 1 TSP. of olive oil. Add the sliced potatos and stir until golden. Add the broccoli florets and pour the batter along the vegetables. Put a lid on top and simmer until the bottom is golden, then turn (a plate can help - if the pan is non-stick it will make the turn a lot easier) and cook the other side. Serve hot or cold. I like to serve this with a nice fresh crisp salad, and eat it outside on the patio. Quote Link to comment Share on other sites More sharing options...
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