Savory chickpea pancakes
Have you ever tried savory pancakes? And I don’t mean crepes stuffed with savory fillings. I mean a pancake made with a savory batter. You’re in luck! I am sharing one of the many recipes for savory pancakes from India.
If you enjoy eating foods from different cultures and have tried Indian food, you’ve probably realized that Indian food is extremely diverse. The way I like to describe India is to imagine all of Europe in one country. That would be India. Which means that each state in India has its own cuisine and a resulting treasure trove of recipes.
The recipe I am sharing is popular in north India. Chickpea flour serves as a healthy source of protein. It is usually made with just onions and chickpea flour but I like to add some greens. The spices and the greens added to the batter increase the nutritional quotient even more making it an easy, healthy and delicious treat everyone will love. Hope you enjoy it as much as we do :).
Ingredients
1 ½ cup chickpea flour
1 ½ cup water
¾ medium sized onion - chopped small
2 big leaves of chard, de-stemmed and finely chopped
2 leaves of kale, de-stemmed and finely chopped
Handful of cilantro leaves, chopped
½ tsp turmeric powder
1 ½ tsp cumin powder
Salt and pepper to taste
Oil for cooking
Method
In a medium size bowl, mix the chickpea flour and water till no lumps remain.
Add the turmeric, cumin powder, salt, and pepper and mix.
Stir in the onions and chopped kale, chard and cilantro leaves.
In a non-stick saucepan, add a little bit of oil. Then add a generous spoonful of the chickpea pancake mix to the pan. The mixture is quite watery and will spread. It is supposed to do that. The consistency of the savory pancake will be closer to a crepe than a breakfast pancake.
Let it cook on medium heat till you see the edges look brown and the center also looks cooked. Carefully flip it over and cook till it turns brown on the other side too.
Serve hot with ketchup or yogurt flavored with roasted cumin. Enjoy!
-Neemun