Spiced Chickpea Pancakes With Mint Chutney Recipe

About this recipe

Savory chickpea flour pancakes infused with spices and served with refreshing mint chutney. Perfect for a hearty breakfast!

Ingredients

• 500G Loose Besan
• 1pc Watermelon
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Jeera
• - Coriander Powder
• 100 g Salt
• 1Ltr Sano Pomace Olive Oil For Cooking (1ltr)
• 200 ml Coconut Milk
• 250g Green Chilli
• 250 ml Lemon Juice Concentrate

Instructions

1. 1. In a mixing bowl, combine chickpea flour, red chili powder, turmeric, cumin seeds, and salt.
2. 2. Gradually add water to the flour mixture, whisking until smooth and lump-free.
3. 3. Fold in chopped onions, grated carrots, and coriander leaves into the batter.
4. 4. Heat a non-stick pan over medium heat and lightly grease it with oil.
5. 5. Pour a ladle of batter onto the pan and spread it evenly to form a pancake.
6. 6. Cook for 3-4 minutes until bubbles appear and the edges lift slightly, then flip and cook the other side.
7. 7. Repeat with the remaining batter, greasing the pan lightly before each pancake.
8. 8. For the chutney, blend mint leaves, coconut milk, green chilies, lemon juice, and a pinch of salt until smooth.
9. 9. Serve the warm pancakes with the mint chutney on the side for dipping.