Savory Chickpea Flour Pancakes With Mint Yogurt Dip Recipe

About this recipe

Delight in these fluffy, savory pancakes made from chickpea flour and fresh herbs, served with a refreshing mint yogurt dip. A perfect snack for any time of the day.

Ingredients

• - Doves Farm Organic Chickpea Flour
• 400G Whole Chickpeas In Water
• 100 g Wijaya Coriander Seeds 100G
• 25G Natco Mint
• - Cofresh Whole Green Chilli 350g
• - Greenfields Black Peppercorns
• 1 L Olive Oil – Organic
• - PLJ Lemon Juice Original Sharp 500ml
• 100G Sichuan Pepper, 100G
• 50G Pepper Black Ground BWFO
• - Mccormick Cumin Powder
• 400 g Trs Turmeric Powder 400G
• - Tata Salt

Instructions

1. 1. In a mixing bowl, combine chickpea flour, turmeric, cumin, salt, and black pepper.
2. 2. Gradually add water while whisking to create a smooth and lump-free batter.
3. 3. Finely chop coriander leaves, mint leaves, and green chili, then stir them into the batter.
4. 4. Heat a non-stick pan over medium heat and lightly coat with olive oil.
5. 5. Pour a small ladle of batter onto the pan and spread it into a thin circle.
6. 6. Cook the pancake for 2-3 minutes on each side until golden brown and crisp.
7. 7. Remove and repeat with the remaining batter, adding oil as needed between pancakes.
8. 8. In a small bowl, mix plant-based yogurt with finely chopped mint leaves, lemon juice, and a pinch of salt.
9. 9. Serve the pancakes warm with the mint yogurt dip on the side.