Made with AI
Mild Carrot and Tomato Chickpea Flour Pancakes
35 min 362 kcal per serving Easy
Ingredients
4 Servings
- Chickpea flour240 g
- Carrots, finely grated2 medium
- Tomatoes, finely diced200 g
- Vegetable oil2 tablespoons
- Ground cumin1 teaspoon
- Ground turmeric1 teaspoon
- Fennel seed powder1 teaspoon
- Garam masala1 teaspoon
- Mild green chili, deseeded and minced1 chili
- Salt1 teaspoon
- Fresh spinach, chopped100 g
- Onion, finely diced150 g
- Fresh cilantro, chopped15 g
- Water400 ml
Instructions
- 1
Place the chickpea flour in a large mixing bowl. Add the ground cumin, ground turmeric, fennel seed powder, garam masala, and salt, then whisk until evenly combined.
- 2
Gradually pour in the water while whisking continuously to make a smooth, pourable batter without lumps.
- 3
Add the grated carrots, diced tomatoes, minced green chili, chopped spinach, diced onion, and chopped cilantro. Stir thoroughly so the vegetables are evenly distributed.
- 4
Let the batter rest for 10 minutes to allow the chickpea flour to hydrate. Stir again; the batter should be thick but pourable.
- 5
Heat a nonstick skillet over medium heat and lightly coat it with some of the vegetable oil.
- 6
Pour a portion of batter into the skillet and gently spread it into a pancake approximately 12–15 cm wide. Avoid making it too thick so the vegetables cook evenly.
- 7
Cook for 3–4 minutes, until the underside is golden and the top begins to look set. Carefully flip the pancake and cook for another 2–3 minutes, until golden and cooked through.
- 8
Transfer the cooked pancake to a plate. Repeat with the remaining batter, adding small amounts of the remaining oil to the skillet as needed.
