Golden Chickpea Pancakes With Zesty Veggie Salsa Recipe

About this recipe

Start your morning with Golden Chickpea Pancakes paired with a Zesty Veggie Salsa, a wholesome vegetarian breakfast with bold Indian flavors. The chickpea flour pancakes are fluffy and golden, seasoned with cumin and turmeric for a touch of spice. Topped with a refreshing salsa of tomatoes, onions, coriander leaves, and a dash of lemon juice, this dish is a celebration of vibrant colors and textures. Packed with 38g of protein, it's perfect for gym-goers looking to fuel their day. Easy to prepare in under 40 minutes, these pancakes are versatile enough for meal prep or a quick, satisfying breakfast. Enjoy the comforting aroma as the pancakes sizzle on the skillet, and relish the balance of tangy, spicy, and savory notes in every bite.

Ingredients

• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 50 g Eastern Asafoetida Powder
• medium Chilli Green Long
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Yellow Mustard Seeds
• 250 ml Keya Lemon Juice

Instructions

1. 1. In a mixing bowl, combine chickpea flour, turmeric powder, cumin seeds, asafoetida, and salt.
2. 2. Gradually add water while whisking to create a smooth batter without lumps.
3. 3. Finely chop green chilies and stir them into the batter for added spice.
4. 4. Heat a skillet with a small amount of oil over medium heat and add mustard seeds until they begin to crackle.
5. 5. Pour a ladleful of batter onto the skillet and spread it gently into a circle.
6. 6. Cook for 2-3 minutes until the edges lift and the bottom turns golden brown, then flip and cook the other side.
7. 7. Repeat the process with the remaining batter to make more pancakes.
8. 8. For the salsa, finely chop onions, tomatoes, and coriander leaves and mix them in a bowl.
9. 9. Add lemon juice, salt, and finely chopped green chilies to the veggie mixture, stirring well.
10. 10. Serve the chickpea pancakes warm, topped with a generous spoonful of zesty veggie salsa.