I can’t remember how or when I was first introduced to Richa Hingle’s blog, Vegan Richa, but I do know that I fell hard for her site, her food and her creativity straight away. Every vegan I know loves and adores Richa and it’s not hard to see why! She’s exceedingly talented, makes the most incredible and accessible vegan food. Her site has won numerous awards and her following is nothing short of astounding. But on top of all these attributes, Richa is super humble and kind.
Puffy Restaurant-Style Naan
In the past, I’d tried making Indian food at home multiple times and not quite catching the flavor essences I was after. A few emails back and forth with Richa and a visit to the “Indian Pantry” guide on her site had me ready to tackle all of my restaurant favorites as well as new to me Indian food.
Fudgy Coconut Balls (Nariyal Ladoo) pg. 221
Every recipe of Richa’s I’ve ever made has been nothing short of delicious. I was overwhelmed with glee when I found out she was going to be writing her debut cookbook. Her dedication and talent shine in Vegan Richa’s Indian Kitchen. The book is designed to simplify complex procedures. Richa’s recipes incorporate modern techniques and offer alternatives for hard-to-find spices while creating mouth-watering dishes true to her Indian heritage.
I was able to make a feast out of recipes from the book for my parents and brother who are in town visiting. Everyone said the meal was better than the food at any Indian restaurant they’d ever been to. The naan perfectly buttery, tender and chewy, the chana masala spiced to perfection and the fudgy coconut balls were simply delightful.
But perhaps one of my favorite recipes from the book (the one I’ll certainly make over and over again) is Richa’s Mom’s Chickpea Flour Pancakes. I’ve got the recipe here for you below.
Mom’s Chickpea Flour Pancakes
- 1 cup chickpea flour, garbanzo bean flour, or besan
- 1 1/2 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon carom seeds or cumin seeds
- 1/2 cup finely chopped red onion
- 1 hot green chile, finely chopped (remove seeds to reduce heat)
- 1/4 cup packed chopped cilantro
- 1 to 2 tablespoons + 1 teaspoon safflower oil, divided
Visit Richa at her site Vegan Richa.
For a chance to win a copy of Vegan Richa’s Indian Kitchen: Traditional and Creative Recipes for the Home Cook, simply comment on this post below. You can enter until June 20th. I’ll contact the winner by email on June 22nd. USA entries only please.