Fluffy Spinach Chickpea Pancakes Recipe

About this recipe

Light and fluffy pancakes made with chickpea flour and fresh spinach, spiced with Indian flavors and served with a tangy tomato chutney.

Ingredients

• 500G Loose Besan
• 500 g Onion
• 250g Green Chilli
• loose Ginger
• 100 g Coriander Leaves
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Salt
• 1pc Watermelon
• - Baby Tomatoes
• 100 g Garlic
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• - Tomato Ketchup

Instructions

1. 1. Wash and finely chop the spinach, onion, green chilies, ginger, and coriander leaves.
2. 2. In a mixing bowl, combine chickpea flour, turmeric, salt, cumin seeds, and water to form a smooth batter.
3. 3. Stir in the chopped spinach, onion, chilies, ginger, and coriander into the batter.
4. 4. Heat a non-stick pan and drizzle a little vegetable oil to coat the surface.
5. 5. Pour a ladle of batter onto the pan and spread it gently into a circular pancake shape.
6. 6. Cook the pancake on medium heat until bubbles form and the edges turn golden, about 2-3 minutes.
7. 7. Flip the pancake carefully and cook the other side for another 2 minutes until golden brown.
8. 8. Repeat the process with the remaining batter, adding oil as needed for each pancake.
9. 9. For the chutney, heat oil in a small pan and add mustard seeds and curry leaves until they splutter.
10. 10. Add chopped tomatoes and garlic, sautéing until the tomatoes are soft and mushy.
11. 11. Blend the tomato mixture into a smooth chutney and season with salt to taste.
12. 12. Serve the spinach and chickpea pancakes hot with the tangy tomato chutney on the side.