Servings: 8 pancakes (4 servings)
Equipment
- Non-stick frying pan or griddle
Ingredients
- 2 cups chickpea flour
- 2 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ small onion finely chopped
- ½ cup bell peppers finely chopped
- 1 small carrot grated
- ½ cup spinach finely chopped
- 1-2 green chili finely chopped (adjust as per taste)
- ½ cup plain yogurt
- ½-¾ teaspoon salt adjust as per taste
- Oil for cooking the pancakes
Instructions
- In a mixing bowl, combine chickpea flour, yogurt, ground cumin, turmeric, and salt. Slowly add water and mix until it forms a smooth and slightly thin batter. Start with around 1 cup of water and add more as needed.
- Add the vegetables to the chickpea flour. Mix well and let the batter sit for 5-10 minutes.
- Heat a non-stick griddle or tawa over medium heat. Add about ½ cup of batter on the griddle. Let it cook on medium heat for 2-3 minutes. Flip and cook on both sides until fully done. Repeat with the rest of the batter.
- Serve warm with yogurt.
Notes
- Ensure the chickpea flour batter is smooth and lump-free. Add the vegetables only after whisking the batter.
- Make sure your pan is nice and hot before adding the batter. This ensures even cooking and prevents the pancakes from sticking.
- While I keep it simple with cumin and turmeric, don't be afraid to experiment with other Indian spices, such as coriander powder, garam masala, or a pinch of cayenne pepper.
Nutrition
Calories: 126kcal | Carbohydrates: 20g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 245mg | Potassium: 335mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2065IU | Vitamin C: 21mg | Calcium: 37mg | Iron: 2mg
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