Cauliflower and Parmesan Farinata | Egg-Free

I haven’t cooked Farinata for so long, years in fact – so long that I have forgotten how good it is. So it is back on the menu, with cauliflower, onions and parmesan. Farinata tastes a little like an omelette, and cooked right, it will slide right out of the pan. Served in wedges or squares with a salad (and some Celeriac Chips!), it makes a lovely lunch or light evening meal.

The idea for this farinata came from Ottolenghi’s recipe for Cauliflower Cake in Plenty More. That recipe uses eggs and I wanted to make something with similar flavours. So this recipe for farinata was created.

Ottolenghi says that cauliflower needs more attention. He says that it’s one of the most magnificent of all vegetables and is as versatile as potato. I reckon he is right.

Similar recipes include Farinata with Tomatoes and Cheese, Farinata with Onions and Tomatoes, and Making Socca, Pudla and Farinata.

Or browse our Farinata dishes, Cauliflower recipes and all our dishes from Plenty More.

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Eggfree Crespeou | Vibrant Layered Chickpea Pancakes

Crespeou (pronounced cres-PAY-oo) is a Provencal (France) layered dish normally composed of mini-omelettes filled with herbs and vegetables, and then layered in alternating colours. I make my usual chickpea flour pancakes/pudla/cheela instead of omelettes, to make the dish egg-free. It is a simple technique using common ingredients to produce a vibrant savoury cake.

Prepared in advance, the dish can be served hot or cold. Serve warm with a tomato and red onion salad, or, even better, wrap in foil, refrigerate and serve next day. Take it on picnics and to potlucks.

Similar dishes include Sweetcorn, Spring Onion and Chilli Pancakes, Farinata with Tomatoes, Onions and Cheese, Socca, and Pudla with Green Coriander.

Browse all of our Provencal recipes, French recipes and Chickpea Flour Pancakes recipes.

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Herb and Walnut Fritters

These Iranian fritters are herbaceous and delicious. They are a perfect snack at afternoon tea time, or make a great lunch with flatbreads and fresh salads.

We make our herby fritters with a chickpea flour base rather than eggs. With a little eno or baking soda for aeration, it is the perfect replacement for eggs in this type of recipe.The inspiration was Ottolenghi’s dish in his book Simple. They are very easy to make and utterly delicious. These fritters are a bit of a fridge raid – use whatever soft herbs you have to hand.

Similar recipes include Rosti with Goat’s Cheese and Chives, Spinach Fritters, Vegetable Fritters, and Chickpea Flour Fritters and Pancakes.

Browse all of our Fritters and all of our recipes from Simple. Or explore all of our Mid Summer recipes.

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Collection: Farinata, Socca, Pudla, Cheela, Giant Pakora – Making Chickpea Flour Pancakes

Many parts of the world have pancakes, fritters, or thicker, baked “pan” cakes that are made from chickpea flour and water. In these variations, an infinite array of flavourings are added to the base – spices and herbs; thinly sliced vegetables such as onion, tomatoes, and zucchini, beans sprouts; coriander leaves to give a fresh crisp punch; basil or parsley oil is a terrific addition.

The various versions of the chickpea pancake – farinata in Italy, socca in France, pudla or cheela in India – are often found in the streets of cities and at roadside stalls in the rural areas. They are served on parchment paper or piece of banana leaf, and devoured hot on the spot.

The batter can be made several days before using, so plan ahead and use spare moments to mix the batter, ready for a quick snack or a mezze dish.  Mix up a double amount, and make pancakes one day, and baked chickpea pizza a day or two later. Divine.

See below for a range of pancake recipes made from chickpea flour batter. Or browse all of our Farinata and Pudla. Alternatively, explore our other Late Autumn dishes.

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Chickpea Fries/Fingers with Tomato Salsa

Shallow fried chickpea flour bite sized snacks

A really nice snack to have when you are hot or tired or jet lagged, made with chickpea flour. It takes about 30 mins including cooling time.

Chickpea flour, also called besan or gram flour, is an essential ingredient in the kitchen, especially for Indian cooking. It makes a great batter, thickener, thin fritter or pan cake style pudla/cheela, and other goodies.

This dish is similar to the Panisse of France and Panelle of Italy. These are cooked either in traditional “chip” shapes, or in thin, round or rectangular shapes. Panelle are Sicilian fritters or fries made from chickpea flour and other ingredients. They are a popular street food in Palermo and are often eaten in a bread roll, like a sandwich, with a little salt and some freshly ground pepper. They are of Arabic origin, like many Sicilian dishes.

Panisse originate in Provence and are crispy on the outside and custard-like on the inside. In Nice, they’re made in a round saucer shape, the result of the local tradition of using coffee saucers as molds for the batter. In Marseille, panisses are most often in long stick form, resembling thick-cut French fries.

These chips  are utterly irresistible – they are best eaten hot, when they are crunchy and tender at the same time. So make sure you don’t wait too long before eating them!

Similar Recipes include Herb and Walnut Fritters, Chickpea Flour Socca, Farinata and Pudla, Pudla with Green Coriander and Mung Sprouts, Crispy Battered Onion Rings, Farinata with Tomatoes and Onion, and Gram Flour Vada.

Feel free to browse all of our Chickpea recipes. Our Salsa recipes are here. Or you might like to browse Snack recipes. Check out our easy Mid Summer Dishes.

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Domatokeftedes | Santorini Style Tomato “Patties” | Indian Tomato Pakoras

Greek Tomatoes in Batter, a delicious snack

Domatokeftedes are delicious Greek tomatoes in batter, in fact they are similar to Pakoda/Pakora. They are often referred to as fritters or patties, although they don’t always conform to a uniform shape.

Domatokeftedes are a  specialty of Santorini in Greece. They are traditionally made with the island’s native tomato that is grown in the volcanic soil. It does not require watering, and yet the small tomato is sweet and intensely flavoured. This recipe uses any juicy tomato – Roma tomatoes are good. The fritters can be served as a snack or as part of a mezze platter – they are delicious dipped into tzatziki or any yoghurt sauce, sweet chilli sauce, or a herby blended fresh coriander and mint chutney.

This dish is very versatile. And it is such an innovative way to use tomatoes!

Similar recipes include Eggplant and Kale Pakora, Okra and Cauliflower Pakora, and Vegetable Bhajji.

You might also like to explore our Greek recipes, and our Tomato recipes. And have a look at our Pakora dishes and Snack recipes. Check out our easy Late Summer recipes.

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Pudla with Green Coriander and Mung Sprouts | Chickpea Flour Fritters

Tangy deliciousness

Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks quite often. For example, see the Pudla recipe collection.

Similar recipes include Crespeou (Eggfree), Pea, Za’atar and Feta Fritters, and Crispy Fried Potato and Onion Strings.

You might also like our Chickpea Flour recipes , and our Chickpea recipes. Or you might like to browse Breakfast recipes . Check out our easy Mid Spring recipes here.

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Indian Toasties | Stuffed Sandwiches with Potato and Peas

Sandwiches are serious business in India as snacks and street foods.

You have to love a country that is serious about its sandwiches. Italy with its open sandwich type bruschettas, laden with seasonal ingredients. France with their bountiful baguettes, and India with its spicy mixtures stuffed between layers of bread and often coated with chickpea batter before pan toasting or frying. India has a commitment to sandwiches as serious snacks and street food.

Similar recipes include Indian Vegetable Toasties.

Are you looking for snacks? Try here. And browse our Toasties. Our Indian recipes are here, and our Indian Essentials are here. You might like our Mid Autumn recipes.

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Kothimbir Wada | Coriander Vada | Coriander Fritters

Delicioius!

An excellent snack – Kothimbir is the Marathi word for Green Coriander, which is the main ingredient in this recipe. Kothimbir Wada are basically coriander fritters. In this recipe, the chickpea flour batter with coriander leaves is first steamed and then cut into rings to be fried till crisp.

Use really fresh coriander for best results, and serve with chai or coffee. They can also be served as a side dish with a meal.

Vada are traditional Indian dishes. They are commonly prepared at home and as typical street food, being popular tiffin snacks. Wada are generally crisp on the outside and soft inside.

Are you looking for snacks? Try Spicy Dried Okra, Cumin and Pepper Wedges, Falafel and Tawa Peas.

Try other Vadai – Maddur Vadai and Tattai Vadai, and Falafel.

Do you need some Chai to go with the Kothimbir Wada? Try Illaichi Chai, Peppery Chai, and Gentle Chai.

You might like to browse all of our Snacks, and all of our Indian Recipes. Try our Chai recipes here, or our general Tea recipes here. You might also enjoy Wada recipes, or explore all of our Mid Spring dishes.

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Cheela | Pudla | My Style

A thinner Pudla, almost a Cheela, perfect for breakfasts and snacks.

Today, when the world did not seem right, I made pudla, filled with spring onions (aka green onions in the US) and served them with a delish chutney gifted by a friend.

Pudla is a great quick and healthy snack that is endlessly versatile. There are various names for this chickpea flour pancake – Pudla, Cheela, Chilro, Besan Ja Chilra or Besan Chila.

There are more Pudla recipes here. Other similar recipes include Crespeou (Eggfree), Potato Dosa, Sweet Surnoli Dosa, and Adai.

Also browse our Chickpea Flour recipes, our Dosa recipes and our Snacks too. Our Indian recipes are here, and browse our Indian Essentials series. Or take some time to explore our Mid Autumn dishes.

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