This could not be a more versatile recipe. You can literally add any combination of herbs and spices t the batter, depending how you intend to fill it. Here I kept it simple with chives as I filled mine with raw salad vegetables.
Cooked vegetables are lovely tucked inside, things like sauteed mushrooms, roasted tomatoes, or you could leave it open and top with curries or dahls. In spring/summer its lovely stuffed with peas, mint and dollops of vegan cream cheese!
1 cup chickpea flour
½ tsp baking powder
1/8 tsp turmeric
½ tsp black salt/kala namak (optional)
A good pinch of salt and pepper
2 tbsp. chopped chives
1 ½ cups water
1 tsp apple cider vinegar
Wafer thin raw beetroot slices
Herbs of choice
Salad leaves such as watercress or baby spinach
Smear of wholegrain mustard
Feel free to stuff with whatever you have to hand or fancy
Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.