Protein-Packed Chickpea Pancakes With Spiced Veggies Recipe

About this recipe

A savory breakfast featuring chickpea flour pancakes stuffed with spiced vegetables. High in protein and fiber for a satisfying start to your day.

Ingredients

• 500G Loose Besan
• 1pc Watermelon
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Salt
• 250 g Carrot
• 1 piece Yellow Bell Pepper
• 500 g Onion
• 250 g Spinach
• 250g Green Chilli
• 200 ml Mustard Oil
• 100 g Coriander Leaves

Instructions

1. 1. In a mixing bowl, combine chickpea flour, turmeric powder, cumin powder, and salt with water to form a smooth batter.
2. 2. Wash and finely chop the carrot, bell pepper, onion, spinach, and green chili into small pieces.
3. 3. Heat 1 tablespoon of oil in a pan and sauté the chopped vegetables until tender and lightly caramelized.
4. 4. Add the sautéed vegetables to the chickpea batter and mix well to evenly distribute the flavors.
5. 5. Heat a non-stick skillet and grease it lightly with oil to prevent sticking.
6. 6. Pour a ladleful of batter onto the skillet and spread it into a thin pancake using the back of the ladle.
7. 7. Cook the pancake on medium heat until bubbles form on the surface and edges lift slightly, about 2-3 minutes.
8. 8. Flip the pancake carefully and cook the other side until golden brown, another 2-3 minutes.
9. 9. Repeat the process for the remaining batter, adding oil to the skillet as needed.
10. 10. Garnish the pancakes with freshly chopped coriander leaves before serving for a burst of flavor.