Savoury Chickpea Flour Pancakes With Spinach Recipe

About this recipe

A protein-packed breakfast featuring chickpea flour pancakes infused with spinach and aromatic Indian spices, perfect for kickstarting your day.

Ingredients

• 500G Loose Besan
• 250 g Spinach
• 500 g Onion
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Salt
• 1pc Watermelon
• 200 ml Mustard Oil

Instructions

1. 1. Wash and finely chop the spinach, onion, and green chili to prepare the vegetables.
2. 2. In a large mixing bowl, sift chickpea flour and add cumin seeds, turmeric powder, and salt.
3. 3. Gradually add water to the dry mixture while whisking to form a smooth batter without lumps.
4. 4. Fold the chopped spinach, onion, and green chili into the batter, ensuring even distribution.
5. 5. Heat a non-stick pan over medium heat and lightly grease it with oil using a brush or paper towel.
6. 6. Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake.
7. 7. Cook the pancake for 2-3 minutes until the edges start to lift and the bottom turns golden brown.
8. 8. Flip the pancake gently and cook the other side for another 2 minutes until fully cooked.
9. 9. Repeat the process with the remaining batter, greasing the pan between batches if needed.
10. 10. Serve warm with a side of mint chutney or yogurt for added flavor.