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Chickpea Pancakes

Crispy and savory Chickpea Pancakes are delightful and easy to make, offering a burst of flavor with every bite. Perfect for gatherings, they are a healthier alternative to traditional pancakes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Indian, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup besan (chickpea flour) For a hearty base.
  • 1/2 cup water To adjust batter consistency.
  • 1/4 teaspoon turmeric powder For color and flavor.
  • 1/2 teaspoon cumin seeds For additional flavor.
  • 1/2 teaspoon salt To taste.
  • 1/2 unit onion, finely chopped adds sweetness and aroma.
  • 1 unit green chili, finely chopped Adjust to taste for spice.
  • optional unit fresh coriander leaves, chopped For garnish.
  • as needed unit oil for cooking For frying.

Method
 

Preparation
  1. In a mixing bowl, combine besan, turmeric powder, and salt.
  2. Gradually add water, mixing to achieve a smooth batter. Adjust thickness as needed.
  3. Stir in chopped onions, green chili, and coriander. Let the batter rest for about 10 minutes.
Cooking
  1. Heat a non-stick pan over medium heat and add oil.
  2. Pour 1/4 cup of batter onto the pan, spreading into a round shape and cooking for 2-3 minutes or until edges are crispy.
  3. Flip and cook for another 2-3 minutes until golden.
  4. Repeat with remaining batter, adding more oil as necessary.
Serving
  1. Serve warm with yogurt or your favorite dipping sauces.

Notes

For best results, keep an eye on the cooking temperature to avoid burning. Adjust spices and toppings according to preference. Store leftovers in an airtight container in the refrigerator for up to 3 days.