1. Main Page
  2. For breakfast
  3. Chickpea flour pancakes

Chickpea Flour Pancakes (Indian-Style)

Start your morning with a savory Indian dish! Chickpea flour pancakes have been made in India for centuries. Plenty of spices go into the batter, giving these pancakes a bold, savory, wonderfully vivid flavor. And they're no harder to make than the pancakes you're already used to.

TanyalAuthor avatar
Recipe author
Chickpea flour pancakes
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 4 g
Fats 17 % 5 g
Carbohydrates 70 % 21 g
143 kcal
GI: 100 / 0 / 0
  • These pancakes couldn't be easier to make — even a beginner can pull them off. And if you've ever made pancakes with regular flour, chickpea flour won't give you any trouble. So here's what to do. Take a suitably sized mixing bowl and add the chickpea flour. Peel the onion and chop it very finely with a knife. Wash the tomato, pat it dry with a paper towel, cut out the stem end, then dice the flesh as finely as the onion. Put the cumin seeds in a mortar and crush them with a pestle. Add the crushed cumin to the chickpea flour and stir. Then add cayenne, curry, and salt to taste, and mix thoroughly. Pour in the water and stir again. All that's left is to fold in the tomato and onion. Mix everything and let the batter rest — no more than 15 minutes. Set a cast-iron skillet over medium heat and get it good and hot. Add a teaspoon of oil and let it melt to coat the pan, then pour in about a third of the batter (or a quarter, depending on how big you want them — this amount makes 3–4 pancakes). Lower the heat slightly and cook for 3–4 minutes. Once the edges are set, flip and cook the other side for about 2 minutes. Lift the pancake off with a spatula onto a nice flat plate. Repeat with the rest of the oil and batter. Serve the finished chickpea pancakes with sour cream, plain yogurt, or a sauce of your choice, and garnish with fresh herbs if you like. They're best served hot, straight off the pan — freshly made, they're especially delicious! Enjoy, and have a great day!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Cumin - 333  kcal/100g
  • Curry - 352  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Cayenne pepper - 318  kcal/100g
  • Chickpea flour - 337  kcal/100g

Similar recipes

Related and additional categories: