(like Pekoras) Makes about 20.
2c chickpea flour
1tsp ground cumin
1/4 tsp cayenne pepper
1 tsp salt
2 medium onions, peeled, quartered and very thinly sliced
¼ c chopped fresh cilantro or mint
—Mix dry ingredients and add water. Whisk to combine. Add onions and herbs
Coat a pan with ghee, peanut oil, or coconut oil (a high heat tolerant oil, see nutrition nugget # XX) and drop ¼ c of mix and fry for 4mins, turning once. You can also make the batter a little looser and they’ll turn out like crepes. Add less water so they become more patty-like and you could bake them in the oven if you preferred not to fry them.
Keep warm and serve with chutney or yogurt flavored with lime juice and cilantro or more fresh herbs. You can also make them ahead and keep in fridge. Reheat in oven for 10 min at 350F.