Punjabi Tandoori Besan Pancakes Recipe

About this recipe

Punjabi Tandoori Besan Pancakes are a delightful, protein-packed breakfast dish that combines the nutty flavor of gram flour with the aromatic spices of a tandoori marinade. These savory pancakes are light, fluffy, and infused with perfectly balanced spices, making them ideal for an active lifestyle. Served with a side of fresh yogurt or mint chutney, they provide a wholesome and satisfying meal that is easy to prepare and perfect for family breakfasts. With a medium spice level and a focus on healthy, weight-loss-friendly ingredients, this recipe ensures a nutritious start to your day.

Ingredients

• 500 g Onion
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• 200 g Dahi
• 300 g Ginger Paste
• 25 g Kasuri Methi
• 50 g Black Pepper Powder
• - Besan
• medium Chilli Green Long
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 1 liter Sunflower Oil
• 20 g Turmeric Powder

Instructions

1. 1. In a large mixing bowl, combine gram flour, plain yogurt, turmeric powder, red chili powder, garam masala, dried fenugreek leaves, and salt. Gradually add water to create a smooth, lump-free batter with a consistency similar to pancake batter.
2. 2. Mix in the chopped onion, tomato, green chili, ginger paste, coriander, and cumin seeds. Stir well to evenly distribute the ingredients.
3. 3. Heat a non-stick pan or tawa over medium heat and lightly grease it with a teaspoon of oil.
4. 4. Pour a ladleful of batter onto the pan and spread it gently into a round pancake, about 1/4 inch thick.
5. 5. Cook for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2-3 minutes. Repeat with the remaining batter, adding a little oil as needed.
6. 6. Serve the pancakes hot with a side of fresh yogurt or mint chutney for added flavor.