Golden Chickpea Pancakes With Spiced Veggie Mash Recipe

Indian cuisine · 324 calories

Golden Chickpea Pancakes with Spiced Veggie Mash recipe

About this recipe

Start your day with Golden Chickpea Pancakes paired with Spiced Veggie Mash, a vibrant and nutritious Indian breakfast that blends comfort and health. These pancakes are made from chickpea flour, offering a rich dose of plant-based protein, while the veggie mash adds a burst of flavors with its aromatic spices and fresh coriander. Easy to prepare in under 35 minutes, this dish is perfect for fueling your morning with wholesome energy. The pancakes are soft and golden, and the mash brings a delightful texture with tender vegetables lightly mashed and infused with garlic and ginger. Enjoy this balanced meal that combines protein, fiber, and anti-inflammatory benefits for a healthy start to your day.

Ingredients

  • 500G Tropical Sun Basmati Rice 500g
  • 125G Galbani Italian Mozzarella Cheese
  • 1 Kg Riseria Campanini Arborio Rice, 1Kg
  • 1 Unit Galbani Mozzarella Ball 125g
  • 200G Arla Lactofree Mature Cheddar Cheese
  • - Parmesan Cheese | The Artisan Smokehouse
  • 18 Quails Eggs X18
  • 1 L Crisp N Dry Oil
  • 1.5 Kg Best In Plain Flour 1.5 Kg
  • 400G Prymat Breadcrumbs
  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 g Spt Frozen Mixed Vegetables
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - Garlic Powder
  • - Ginger Powder
  • 200 ml Mustard Oil

Instructions

  1. 1. In a mixing bowl, whisk chickpea flour with water, turmeric powder, cumin powder, and salt to create a smooth batter.
  2. 2. Heat a non-stick pan over medium heat and lightly grease it with oil.
  3. 3. Pour a ladleful of the batter onto the pan, spreading it evenly to form a pancake.
  4. 4. Cook the pancake for 2-3 minutes on each side until golden brown, then transfer to a plate.
  5. 5. Steam the mixed vegetables until tender, about 10 minutes, and set aside.
  6. 6. Heat 1 tablespoon of oil in a pan and sauté garlic powder and ginger powder for 30 seconds.
  7. 7. Add the steamed vegetables to the pan, stirring to coat them with the spices.
  8. 8. Mash the vegetables lightly with a spatula, creating a coarse mash texture.
  9. 9. Stir in chopped coriander leaves and adjust salt to taste.
  10. 10. Serve the chickpea pancakes alongside the spiced veggie mash for a balanced breakfast.