Golden Chickpea Pancakes With Spiced Tomato Relish Recipe

About this recipe

Start your morning with Golden Chickpea Pancakes and Spiced Tomato Relish, a delicious and nutritious vegetarian breakfast inspired by English cuisine. The savory pancakes are made from chickpea flour, turmeric, cumin, and fresh coriander, delivering a satisfying dose of plant-based protein. Pair this with the tangy and lightly spiced tomato relish, crafted from fresh tomatoes, red onion, garlic, and chili powder, to elevate the flavors of this wholesome dish. Easy to prepare in under 30 minutes, this meal is perfect for busy mornings yet indulgent enough to feel like a treat. Each serving is packed with fiber and essential nutrients, making it a fantastic choice for staying energized and ready for the day ahead. Whether you're looking for a post-workout meal or a comforting breakfast, these golden pancakes will quickly become a favorite in your kitchen.

Ingredients

• NaN Trs Gram Flour
• - Biona Capers In Olive Oil
• NaN Trs Haldi Powder Turmeric
• 100 G Trs Ground Cumin Jeera Powder
• 1 Bunch Coriander - Bunch
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• - Mama Sita'S Annatto Powder
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. In a mixing bowl, whisk chickpea flour with water, turmeric, cumin, salt, and black pepper until smooth.
2. 2. Heat a non-stick pan over medium heat and add a small amount of olive oil to coat the surface.
3. 3. Pour a ladleful of the batter onto the pan, spreading it out to form a thin pancake.
4. 4. Cook the pancake for 2-3 minutes on each side until golden brown and crispy, then set aside.
5. 5. Repeat the process with the remaining batter, adding more oil as needed to prevent sticking.
6. 6. For the relish, finely chop the tomatoes, red onion, and garlic and combine in a bowl.
7. 7. Heat olive oil in a pan and sauté the garlic until fragrant, then add chopped onion and cook for 2 minutes.
8. 8. Stir in the tomatoes, chili powder, and a pinch of salt, cooking for 5-7 minutes until softened and slightly reduced.
9. 9. Remove the relish from heat and stir in lemon juice and chopped coriander leaves.
10. 10. Serve the chickpea pancakes warm, topped with a generous dollop of the spiced tomato relish.