Savory Masala Chickpea Pancakes Recipe

Indian cuisine · 121 calories

Savory Masala Chickpea Pancakes recipe

About this recipe

Savory masala chickpea pancakes are a delightful blend of crispy textures and bold Indian flavors. These protein-rich pancakes, made with chickpea flour, shredded cabbage, and a medley of spices like cumin and garam masala, offer a wholesome and flavorful snack option. Perfectly golden and slightly crisp on the edges, these pancakes pair wonderfully with chutneys or ketchup for an extra burst of flavor. With 9g of protein and 220 calories per serving, they are not only delicious but also a balanced choice for a light meal or midday snack. Easy to prepare in just 35 minutes, these pancakes are a must-try for anyone seeking a nutritious and tasty snack with a touch of Indian flair.

Ingredients

  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 500 g Desi Tomato (Tamatar)
  • 250 g Cabbage Chinese
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 100 g Catch Super Garam Masala
  • 250 Gms Black Salt Crystals
  • 50 g Puramate Baking Soda
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil

Instructions

  1. 1. In a mixing bowl, combine chickpea flour, turmeric powder, garam masala, cumin seeds, black salt, and baking soda.
  2. 2. Gradually add water to the mixture while whisking to form a smooth, lump-free batter.
  3. 3. Add the finely chopped tomato, shredded cabbage, chopped coriander leaves, and green chili to the batter. Mix well.
  4. 4. Heat a non-stick skillet over medium heat and lightly grease it with a few drops of oil.
  5. 5. Pour a ladleful of batter onto the skillet and spread it evenly into a thin pancake using the back of the ladle.
  6. 6. Cook on medium heat for 2-3 minutes until bubbles form on the surface and the edges begin to lift.
  7. 7. Flip the pancake using a spatula and cook the other side for another 2-3 minutes until golden brown.
  8. 8. Repeat the process with the remaining batter, greasing the skillet lightly before each pancake.
  9. 9. Transfer the pancakes to a serving plate and let them cool for a minute before serving.
  10. 10. Garnish with additional coriander leaves if desired and serve warm with a side of chutney or ketchup.