Indian · breakfast

Spiced Chickpea Flour Pancakes

Name: Spiced Chickpea Flour Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 80 g Chickpea Flour; 120 ml Water; 30 g Red Onions (finely diced); 30 g Tomatoes (finely diced); 1 piece Green Chili (finely chopped); 5 g Coriander Leaf (finely chopped); 0.25 tsp Turmeric (ground); 0.5 tsp Salt; 1 tbsp Vegetable Oil

Chickpea flour batter with red onions, tomatoes, green chili and coriander leaf, fried thin until the edges crisp. Serve hot with chutney or pickles.

Chickpea flour needs a short rest so the batter loses its raw, grainy taste and spreads thin. Keep the batter the thickness of heavy cream: too thick and the center stays doughy, too thin and it tears on the flip. Dice the red onions and tomatoes small so the pancake lies flat on the skillet and cooks evenly. Chives or green onions can stand in for the coriander leaf.

VeganGluten-FreeDairy-FreeNut-Free

30 minstart to table

10 min prep · 10 min cook · 10 min hands-offServes1459 kcal a serving

Cook · 30 min

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Two thin golden chickpea flour pancakes on a plate, flecked with red onion, tomato and green herbs, next to a spoonful of chutney.

Ingredients

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Method

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Per serving

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459

Calories

19 g

Protein

53 g

Carbs

19 g

Fat

11 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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