Project Description

I’m now harvesting about 3 courgettes a day so this is another great way to use them! (Wheat, dairy and egg free)

For the batter

250g chickpea flour / gram flour from your health food shop or indian grocers
400ml water
1 tsp tumeric
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili flakes
1 tsp salt

Whisk everything together in your food processor and leave to stand for at least 1 hour.

For the filling – i used sliced courgettes, sliced spring onions and garlic all from my garden but you can use anything really, peas, peppers, red onion, grated carrot or sweet potato.

Make them singularly – in a small pan, fry up some of the above in a little butter, coconut or olive oil, pour over a ladleful of batter and cook slowly till set on top, about 8 minutes then invert onto a plate and slide back in to cook the top side or put under the grill for a few minutes until browned.

Serve with Ballymaloe tomato relish  or  mango chutney and yoghurt.