Spicy Tawa Chickpea Pancakes Recipe

About this recipe

Spicy Tawa Chickpea Pancakes are a hearty and flavorful Indian breakfast option, perfect for fitness enthusiasts looking for a wholesome, protein-packed start to their day. These golden-brown pancakes are made from a spiced chickpea flour batter, enhanced with fresh vegetables and aromatic Indian spices, creating a delicious balance of flavors and textures. Cooked to perfection on a tawa (griddle), they are light yet satisfying, making them an ideal choice for those who prioritize health without compromising on taste. Serve them hot with a side of tangy chutney or cooling yogurt for a nutritious and energizing meal.

Ingredients

• 500 g Tomato - Hybrid
• - Besan
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• 200 g Dahi
• 500 g Capsicum Green
• 50 g Asafoetida Powder
• medium Chilli Green Long
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a large mixing bowl, combine chickpea flour, cumin seeds, turmeric powder, red chili powder, asafoetida, and salt.
2. 2. Add chopped tomatoes, bell peppers, coriander leaves, and green chili to the dry mixture, mixing well to evenly distribute the vegetables.
3. 3. Gradually add water to the mixture, stirring continuously to form a smooth, slightly thick batter without any lumps.
4. 4. Heat a tawa (griddle) over medium heat and lightly grease it with a teaspoon of oil.
5. 5. Pour a ladleful of batter onto the tawa and spread it gently into a thin pancake, about 6 inches in diameter.
6. 6. Cook the pancake on medium heat for 2-3 minutes until the edges begin to lift and the underside turns golden brown.
7. 7. Flip the pancake carefully and cook the other side for another 2-3 minutes until evenly cooked and golden.
8. 8. Repeat the process with the remaining batter, adding more oil to the tawa as needed.
9. 9. Serve the hot pancakes immediately with plain yogurt or your favorite chutney.