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1
Grate the zucchini and place in a colander and shake half the salt over the zucchini.
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2
Peel and grate the carrot and set aside. Chop the tomato and set aside, finely dice the onion and set aside.
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3
In a large mixing bowl sift in the chickpea flour, taking care to remove all visible lumps.
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4
Add in the cornmeal and cornstarch and mix well.
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5
Stir in the remaining salt, turmeric, nigella seeds, whole cumin seeds, thyme and serrano chili and mix well.
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6
Add in about 3/4 cup of water mixing well, do this in two batches. You will want a batter that is fairly thick and about the consistency of regular pancake batter after all the vegetables are added in.
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7
Shake and squeeze out some of the moisture from the zucchini and add in with the carrots, tomatoes and chopped onions.
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8
Set this aside for about 20 minutes to let the batter adjust to any residual moisture and mix the batter well again.
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9
In a well seasoned frying pan add in about 2 tablespoons of the oil and heat well.
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10
Add about 2 and 1/2 tablespoons of the batter and spread enough to form a single layer about 3.5 inches wide and 1/4 inch thick. Add about 2 and 1/2 tablespoons of the batter and spread enough to form a single layer about 3.5 inches wide and 1/4 inch thick. Cook this on medium heat, you should have enough oil to cook, but not fry excessively.
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11
Turn the pancake after 1 and 1/2 minutes, it should be easy to turn and fairly crisp and golden at spots.Cook for about the same time on the second time. Remove on a paper towel and blot any excess oil before serving.
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12
Cook all the pancakes in the same manner. Serve with any condiment or dipping sauce or just ketchup, allow about 3 to 4 per person.
