Fluffy Masala Egg Pancakes With Mint Chutney Recipe

About this recipe

Fluffy masala egg pancakes with mint chutney are a delightful Indian breakfast that combines the richness of eggs with the aromatic flavors of Indian spices. Made with chickpea flour, fresh veggies, and a hint of cumin, these savory pancakes are both nutritious and satisfying. The refreshing mint chutney adds a tangy and cooling contrast, making this dish a complete morning meal. With 38g of protein and a perfect balance of fats and carbs, this breakfast will keep you full and energized. Ideal for a quick yet flavorful start to your day, these pancakes are easy to prepare and bring a burst of Indian flavors to your table.

Ingredients

• 50 g Masala Sambhar
• 1 Bunch Mint Leaves
• - Coconut Mint Chutney Mix

Instructions

1. 1. Crack the eggs into a large mixing bowl and whisk them until they are frothy.
2. 2. Add chickpea flour, turmeric powder, red chili powder, and salt to the eggs and mix well.
3. 3. Slowly add water to the mixture, stirring continuously to create a smooth batter.
4. 4. Fold in the chopped onion, tomato, green chili, coriander leaves, and cumin seeds into the batter.
5. 5. Heat a non-stick pan over medium heat and drizzle it with a small amount of oil.
6. 6. Pour a ladleful of the batter onto the pan, spreading it gently into a circular shape.
7. 7. Cook the pancake for 2-3 minutes on one side until golden brown, then flip and cook for another 2 minutes.
8. 8. Repeat the process with the remaining batter to make additional pancakes.
9. 9. To prepare the mint chutney, blend mint leaves, yogurt, lemon juice, ginger, and a pinch of salt into a smooth paste.
10. 10. Serve the warm masala egg pancakes with the freshly prepared mint chutney on the side.