Crispy Chickpea Flour Pancakes With Tangy Tomato Mint Dip Recipe

About this recipe

Golden, crispy pancakes made from chickpea flour paired with a refreshing tomato and mint dip for a balanced snack.

Ingredients

• 500 g Refined Flour
• - Rice Flour
• - Baby Tomatoes
• 200 ml Coconut Milk
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 250 ml Lemon Juice Concentrate
• 20 g Turmeric Powder
• 50 g Cumin Powder
• - Red Chilli
• 100 g Salt
• 1 kg Water Chestnuts
• 200 ml Mustard Oil

Instructions

1. 1. In a mixing bowl, combine chickpea flour, rice flour, turmeric, cumin, red chili powder, and salt.
2. 2. Gradually add water to the dry ingredients, whisking until a smooth batter forms.
3. 3. Heat a non-stick pan and lightly grease it with oil using a brush or paper towel.
4. 4. Pour a ladle of batter onto the pan and spread it into a thin, circular pancake.
5. 5. Cook the pancake for 2-3 minutes on each side until golden and crispy, then transfer to a plate.
6. 6. Repeat the process with the remaining batter, greasing the pan as needed.
7. 7. For the dip, blend fresh tomatoes, mint leaves, lemon juice, and coconut milk until smooth.
8. 8. Pour the dip into a small bowl and adjust salt to taste for added flavor.
9. 9. Serve the crispy pancakes warm alongside the tangy tomato mint dip.