Savory Chickpea Flour Pancakes With Tangy Mint Yogurt Dip Recipe

Indian cuisine · 193 calories

Savory Chickpea Flour Pancakes with Tangy Mint Yogurt Dip recipe

About this recipe

Savory Chickpea Flour Pancakes with Tangy Mint Yogurt Dip are a delightful Indian-inspired snack that's both nutritious and bursting with flavor. Made with besan (gram flour) and aromatic spices, these pancakes are golden, crispy, and perfect for satisfying mid-day cravings. The batter is infused with fresh turmeric, garlic, green chili, and coriander leaves, creating a vibrant and earthy taste. Pair the pancakes with a refreshing dip made from yogurt, mint, and a touch of lemon juice for a zesty counterbalance. This high-protein snack takes under 40 minutes to prepare, making it ideal for busy weekdays or family gatherings. Serve them warm with the dip on the side and enjoy a crowd-pleasing treat that’s both wholesome and indulgent.

Ingredients

  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 20 g Turmeric Powder
  • - MF GARLIC CLOVES 100GM
  • 250g Green Chilli
  • 100 g Coriander Leaves
  • - Natural Cumin Jeera Powder
  • 250 Gms Black Salt Crystals
  • 1 ltr Pansari Tilsari Edible Vegetable Oil
  • 100g Greek Yogurt
  • 1 Bunch Mint Leaves
  • 250 ml Lemon Juice Concentrate

Instructions

  1. 1. Peel and finely grate the fresh turmeric and garlic cloves, then set them aside.
  2. 2. In a mixing bowl, combine besan, water, black salt, cumin powder, grated turmeric, and garlic.
  3. 3. Finely chop the green chili and coriander leaves, and add them to the batter.
  4. 4. Whisk the batter until smooth and lump-free, ensuring a pourable consistency.
  5. 5. Heat a non-stick pan over medium heat and add a small amount of vegetable oil.
  6. 6. Pour a ladleful of batter onto the pan, spreading it gently into a thin pancake shape.
  7. 7. Cook for 2-3 minutes on one side until golden brown, then flip and cook the other side.
  8. 8. Repeat the process with the remaining batter, adding oil as needed.
  9. 9. For the dip, blend yogurt, mint leaves, and lemon juice into a smooth mixture.
  10. 10. Serve the hot pancakes with the tangy mint yogurt dip on the side for dipping.