Golden Chickpea Pancakes With Spiced Tomato Chutney Recipe

About this recipe

Golden Chickpea Pancakes with Spiced Tomato Chutney offer a delightful mix of flavors for your morning meal. These protein-packed pancakes are made with chickpea flour, fresh coriander, and warming spices, creating a fluffy and satisfying base. Pair them with a tangy tomato chutney infused with mustard seeds, curry leaves, and a hint of chili for an authentic Indian touch. Not only are these pancakes flavorful and filling, but they also provide a balanced mix of protein, fiber, and carbs, making them ideal for gym-goers or those seeking a nutritious start to their day. With simple ingredients and step-by-step instructions, these pancakes are perfect for meal prep or sharing with loved ones. Enjoy them fresh and hot for a comforting breakfast that fuels your day!

Ingredients

• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 500 g Desi Tomato (Tamatar)
• - Onion-250 Gms
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• medium Chilli Green Long
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• - Rock Salt
• 200 ml Mustard Oil

Instructions

1. 1. In a bowl, mix chickpea flour, water, turmeric, red chili powder, cumin seeds, and salt to form a smooth batter.
2. 2. Add finely chopped coriander leaves to the batter and stir well.
3. 3. Heat a non-stick pan and drizzle a little oil. Pour a ladle of batter onto the pan to form a pancake.
4. 4. Cook the pancake on medium heat for 2-3 minutes until golden on one side, then flip and cook the other side.
5. 5. Repeat the process for the remaining batter, adding oil as needed, to prepare all pancakes.
6. 6. For the chutney, finely chop tomatoes, onions, garlic, ginger, and green chili.
7. 7. Heat oil in a pan, add mustard seeds, and let them splutter. Add curry leaves and sauté for a few seconds.
8. 8. Add chopped onions, garlic, ginger, and green chili to the pan and cook until onions are translucent.
9. 9. Add chopped tomatoes and rock salt to the pan, stirring occasionally until the tomatoes soften and form a thick chutney.
10. 10. Adjust seasoning in the chutney if necessary, and remove from heat.
11. 11. Serve the golden chickpea pancakes hot with the spiced tomato chutney on the side.