Crispy Chickpea Flour Veggie Pancakes Recipe

About this recipe

Golden, crispy pancakes made with chickpea flour and mixed vegetables, perfect for an energizing snack.

Ingredients

• 500G Loose Besan
• 250 g Carrot
• 1 piece Yellow Bell Pepper
• 500 g Onion
• 100 g Coriander Leaves
• 250g Green Chilli
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and finely chop the carrot, green bell pepper, onion, coriander leaves, and green chilies.
2. 2. In a large mixing bowl, combine chickpea flour, turmeric, cumin, and salt.
3. 3. Gradually add water to the flour mixture, whisking until a smooth batter forms.
4. 4. Fold the chopped vegetables and coriander leaves into the batter, ensuring even distribution.
5. 5. Heat a non-stick pan and drizzle a small amount of vegetable oil over medium heat.
6. 6. Pour a ladleful of the batter onto the pan and spread it gently into a pancake shape.
7. 7. Cook the pancake for 3-4 minutes until the edges crisp up and the bottom turns golden brown.
8. 8. Flip the pancake carefully using a spatula and cook the other side for another 3-4 minutes.
9. 9. Repeat the process for the remaining batter, adding a little oil each time.
10. 10. Serve the crispy pancakes hot with mint chutney or ketchup for an added flavor boost.