Savory Tandoori Chickpea Pancakes Recipe

About this recipe

Savory Tandoori Chickpea Pancakes are a delightful and nutrient-packed breakfast option, perfect for fitness enthusiasts. Made with protein-rich chickpea flour, aromatic Indian spices, and fresh vegetables, these pancakes are flavorful and satisfying. The tandoori spice blend adds a smoky and bold taste, while the combination of yogurt, tomato, and bell peppers elevates the dish with vibrant flavors. These pancakes are soft, wholesome, and easy to prepare, making them an ideal choice for a healthy start to the day.

Ingredients

• - Besan
• 200 g Dahi
• 500 g Tomato - Hybrid
• - Tandoori Seasoning 50g
• 100 g Hing Khoda
• 200 ml Mustard Oil
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine chickpea flour, yogurt, tandoori masala, turmeric, chili powder, cumin seeds, hing, and salt. Gradually whisk until smooth, adding yogurt as needed to achieve a pourable batter consistency.
2. 2. Fold the chopped tomato, bell pepper, and coriander leaves into the batter, ensuring they are evenly distributed.
3. 3. Heat a non-stick pan over medium heat and lightly grease it with oil.
4. 4. Pour a ladleful of batter onto the pan and spread it gently to form a pancake. Cook for 2-3 minutes until bubbles form on the surface.
5. 5. Flip the pancake and cook for another 2-3 minutes until golden brown on both sides. Repeat with the remaining batter.
6. 6. Serve the savory tandoori chickpea pancakes warm with a side of mint chutney or yogurt for dipping.