Golden Chickpea And Spinach Pancakes Recipe

Indian cuisine · 324 calories

About this recipe

Start your day with Golden Chickpea and Spinach Pancakes, a vibrant and flavorful Indian breakfast that's both nourishing and satisfying. Made with chickpea flour (besan), fresh spinach, and aromatic Indian spices like turmeric and cumin, these vegan and gluten-free pancakes are packed with protein and fiber to keep you energized all morning. The preparation is simple yet rewarding, as you whisk together a smooth batter and sizzle golden pancakes on a hot pan. Pair them with a tangy tomato chutney for a zesty kick that complements the hearty pancakes perfectly. Whether you're looking for a protein-rich breakfast or a quick and healthy meal, these pancakes are a delightful choice for any occasion.

Ingredients

  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 200 g Spinach (Palak)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 200 g Chukde Cumin Seeds / Jeera Seeds
  • 50 g X 3 Eastern Asafoetida Powder Combo
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 250 ml Keya Lemon Juice
  • 500 g Desi Tomato (Tamatar)
  • loose Ginger
  • 100 g Garlic - Single Clove

Instructions

  1. 1. Wash and finely chop the fresh spinach and coriander leaves, and set them aside.
  2. 2. In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, asafoetida powder, and salt.
  3. 3. Gradually add water to the dry ingredients and whisk until a smooth batter forms, ensuring there are no lumps.
  4. 4. Mix the chopped spinach and coriander leaves into the batter, stirring evenly to incorporate them.
  5. 5. Heat a non-stick pan and add a small amount of cooking oil, spreading it evenly across the surface.
  6. 6. Pour a ladleful of batter onto the pan and spread it out to form a circular pancake. Cook on medium heat for 2-3 minutes.
  7. 7. Flip the pancake using a spatula and cook the other side for another 2-3 minutes until golden brown and crispy.
  8. 8. Repeat the process for the remaining batter, adding oil to the pan as needed.
  9. 9. For the chutney, blend tomatoes, ginger, garlic, lemon juice, and a pinch of salt until smooth. Adjust seasoning if necessary.
  10. 10. Serve the hot chickpea and spinach pancakes with the tangy tomato chutney on the side.