Golden Chickpea Pancakes With Tangy Veggie Topping Recipe

About this recipe

Start your day with these Golden Chickpea Pancakes topped with a tangy mixed vegetable sauté. This Indian-inspired breakfast is not only delicious but also packed with nutrition. The chickpea flour base provides a hearty dose of protein, while the sautéed vegetables add vibrant flavors and essential nutrients. Turmeric lends its golden hue and anti-inflammatory properties, making this meal as wholesome as it is appetizing. Perfect for a cozy morning, this dish is quick to prepare and easy to love. Serve warm and enjoy the comforting textures and flavors that make this breakfast stand out.

Ingredients

• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• - Rice Flour
• - Red Chilli
• - Frozen Mixed Vegetables
• 20 g Turmeric Powder
• 100 g Coriander Leaves
• - Rock Salt
• 200 ml Mustard Oil

Instructions

1. 1. In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, and salt.
2. 2. Gradually add water while whisking to create a smooth, lump-free batter.
3. 3. Heat 1 tbsp oil in a non-stick pan and pour a ladleful of batter to form a pancake.
4. 4. Cook on medium heat for 2-3 minutes on each side until golden and crisp.
5. 5. Remove the pancake and repeat with the remaining batter, adding oil as needed.
6. 6. In another pan, heat 2 tbsp oil and sauté the frozen mixed vegetables until soft and slightly caramelized.
7. 7. Grate fresh turmeric and add it to the vegetable mixture along with rock salt, stirring well.
8. 8. Cook the vegetables for another 3 minutes to let the flavors meld together.
9. 9. Wash and chop coriander leaves finely to use as garnish.
10. 10. Place the cooked pancakes on serving plates and top with the sautéed vegetables.
11. 11. Garnish with chopped coriander leaves and serve warm.