Golden Chickpea Pancakes With Spiced Tomato Chutney Recipe

About this recipe

Savory chickpea flour pancakes paired with a tangy, spiced tomato chutney for a satisfying and protein-packed breakfast.

Ingredients

• 500G Loose Besan
• 1pc Watermelon
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 250g Green Chilli
• - Coriander Powder
• 100 g Salt
• - Baby Tomatoes
• 500 g Onion
• loose Ginger
• 100 g Garlic
• - Red Chilli
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Mix chickpea flour, water, turmeric, cumin, salt, and chopped green chili in a bowl until smooth.
2. 2. Heat a non-stick pan and pour a ladleful of batter to form a pancake, cook until golden on both sides.
3. 3. Chop tomatoes, onion, ginger, and garlic finely for the chutney preparation.
4. 4. Heat oil in a pan, add mustard seeds, and let them splutter before adding onions.
5. 5. Sauté onions until translucent, then add ginger, garlic, and cook for another minute.
6. 6. Add chopped tomatoes, red chili powder, and salt, stirring well to combine.
7. 7. Cook the chutney for 10 minutes on medium heat until thick and aromatic.
8. 8. Garnish the chutney with chopped coriander leaves before serving.
9. 9. Serve the chickpea pancakes hot with the spiced tomato chutney on the side.