Golden Chickpea Pancakes With Spiced Coconut Chutney Recipe

About this recipe

Golden Chickpea Pancakes with Spiced Coconut Chutney are a delicious way to start your day. This Indian-inspired breakfast combines fluffy, savory pancakes made from chickpea flour with a tangy and spiced coconut chutney that brings a burst of flavor to every bite. Packed with protein, fiber, and healthy fats, these pancakes are both filling and nutritious. Whether you're preparing a quick meal for yourself or sharing with a loved one, this recipe offers a perfect balance of taste and health. The cooking process is straightforward, starting with a simple batter and ending with the delightful pairing of textures and flavors. Serve warm for a cozy morning treat that keeps you energized and satisfied.

Ingredients

• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 20 g Turmeric Powder
• - Red Chilli
• - Cumin Seeds / Jeera Seeds-250 Gms
• 100 g Salt
• 1 piece Coconut
• 750 Ml Kalverts White Vinegar
• - Ginger Powder
• 100 g Coriander Leaves
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves

Instructions

1. 1. In a mixing bowl, whisk chickpea flour with water, turmeric, chili powder, cumin seeds, and salt until smooth.
2. 2. Heat a non-stick pan over medium heat and lightly grease with vegetable oil.
3. 3. Pour a ladleful of the chickpea batter onto the pan, spreading evenly to form a pancake.
4. 4. Cook for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2 minutes.
5. 5. Repeat the process with the remaining batter to make multiple pancakes.
6. 6. For the chutney, blend grated coconut with vinegar, ginger powder, and coriander leaves until smooth.
7. 7. Heat 1 teaspoon of oil in a small pan and add mustard seeds and curry leaves, allowing them to splutter.
8. 8. Mix the tempered mustard and curry leaves into the coconut chutney for a flavorful finish.
9. 9. Serve the warm chickpea pancakes with a generous side of spiced coconut chutney.