DELICIOUS CHICKPEA VEGETABLE PANCAKES IN LESS THAN 10 MINUTES WITH GREEN ONION CHUTNEY

chickpea flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more economical.

spinach

🥗Healthier: kale

💰Cheaper: cabbage

Kale is nutrient-rich while cabbage is often cheaper.

Drain the water from the canned chickpeas and add them to a food processor or blender, processing without water until coarse.

In a mixing bowl, combine plain flour, curry powder, baking powder, and the processed chickpeas.

Add chopped onions, grated carrots, chopped green onions, minced garlic, and green chilies to the mixture.

Stir in coriander leaves, salt, 1 tablespoon of oil, and freshly crushed black pepper.

Mix everything well and add water gradually until the batter reaches a consistency that is neither too thick nor too thin.

Heat a non-stick pan over medium heat and add 2 tablespoons of oil.

Spoon a few spoonfuls of the batter into the pan, evening it out with a spoon.

Cover the pan and cook for about 2 minutes, then uncover and fry for a few more minutes.

Check if the pancake is browning by lifting one side with a spatula, then flip it if ready.

Add another tablespoon of oil and fry the other side for a few minutes, gently pressing with the spatula for even browning.

Flip a few times for both sides to turn crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens