1/4 cup chickpea flour
3/4 cup water
salt to taste
pepper to taste
1 or 2 potatoes (depends how hungry you are)
1 broccoli stalk (or other vegetable)
1 tsp 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. The amounts I have indicated above are approximate. 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.