Golden Chickpea Pancakes With Spiced Coconut Chutney Recipe

About this recipe

Start your morning with golden chickpea pancakes paired with a delectable spiced coconut chutney. This vegetarian breakfast is a quintessential Indian treat, combining hearty protein-packed pancakes with the creamy, aromatic flavors of coconut and spice. The chickpea flour pancakes are lightly crisp on the outside and tender on the inside, seasoned with turmeric and cumin for a warm, earthy taste. The chutney adds a luscious contrast, with the nuttiness of fresh coconut and the zing of mustard seeds and curry leaves. Perfect for a quick yet satisfying start to your day, it's a dish that celebrates wholesome ingredients and bold flavors. Serve it warm and enjoy the comforting aroma of Indian spices filling your kitchen as you cook.

Ingredients

• 100 G Jumbo Garlic 100g
• 100G Greenfields Brown Mustard Seeds, 100G
• NaN Filippo Berio Classico Pure Olive Oil
• 500G Fresh Cauliflower - Approx 500G - 650G
• 180G Tenderstem Broccoli Organic Frozen
• 100 G Saras Turmeric Haldi Powder
• 750 G Top-Op Table Salt Drums
• 100G East End Garam Masala Powder
• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 piece Coconut
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 500 ml Oil (For Frying)

Instructions

1. 1. In a mixing bowl, combine chickpea flour, rice flour, turmeric, cumin seeds, and salt.
2. 2. Gradually add water to the dry mixture, whisking until a smooth batter forms.
3. 3. Finely chop green chilies and coriander leaves, then mix them into the batter.
4. 4. Heat a non-stick pan over medium heat and grease lightly with vegetable oil.
5. 5. Pour a ladleful of batter onto the pan and spread it evenly into a round pancake shape.
6. 6. Cook each pancake for 2-3 minutes on one side, then flip and cook the other side until golden brown.
7. 7. For the chutney, blend grated coconut and coconut milk until smooth.
8. 8. Heat a small saucepan with a teaspoon of oil and add mustard seeds; let them crackle.
9. 9. Add curry leaves and sauté briefly before stirring them into the coconut mixture.
10. 10. Season the chutney with salt and mix well; adjust consistency with water if needed.
11. 11. Serve the hot chickpea pancakes with the spiced coconut chutney on the side.