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Ingredients
| garlic: 1 clove |
| onions: 2 |
| fresh cilantro (coriander): 3 Tbl (finely chopped) |
| chickpea flour: 8 oz |
| water: 10 fl oz |
| ground cumin: 1 tsp |
| ground coriander: 1 tsp |
| chili powder: 1/2 tsp |
| ground turmeric: 1/2 tsp |
| salt: 1/2 tsp |
| canola oil - for deep fat frying (for frying) |
Wicklewood’s Spicy Onion Wraps (Gluten Free)
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
- In a processor blend the onion, garlic and a little of the water into a puree, add the remaining water and mix until blended.
- In a large bowl, mix together all the dry ingredients.
- Add the onion mixture and stir well.
- Heat 1 tablespoon of oil on a griddle or heavy based skillet
- Place a ladleful of the mixture onto the centre of the griddle and spread to approximately 5in diameter.
- Cook until the sides are becoming dry and the bottom is turning golden.
- Gently slide a spatula under the pancake and flip it over.
- Cook the other side for a further minute or two or until it is also golden and crisp.
- Serve hot.