Savory Chickpea Flour Pancakes With Spiced Veggies Recipe

About this recipe

Crispy chickpea flour pancakes topped with a medley of spiced vegetables, perfect for a hearty snack.

Ingredients

• 500G Loose Besan
• 1pc Watermelon
• 250 g Carrot
• 1 piece Yellow Bell Pepper
• 500 g Onion
• - Tomato Ketchup
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100 g Salt
• 250g Green Chilli

Instructions

1. 1. In a mixing bowl, whisk chickpea flour with water, turmeric, red chili powder, coriander powder, and salt until smooth.
2. 2. Dice carrot, bell pepper, onion, and tomato into small cubes and set aside.
3. 3. Heat 1 tablespoon of oil in a skillet and add cumin seeds; let them sizzle for 30 seconds.
4. 4. Add diced vegetables to the skillet and sauté for 5–7 minutes until softened and lightly caramelized.
5. 5. Stir green chili, if using, and fresh coriander leaves into the sautéed vegetables; remove from heat.
6. 6. Heat another tablespoon of oil in a non-stick pan over medium heat.
7. 7. Pour a ladleful of chickpea flour batter into the pan, spreading it thinly to form a pancake.
8. 8. Cook the pancake for 2–3 minutes until golden brown on one side, then flip and cook the other side.
9. 9. Repeat with the remaining batter, adding oil as needed for each pancake.
10. 10. Top each pancake with the sautéed spiced vegetables before serving.
11. 11. Garnish with extra fresh coriander leaves and enjoy warm.