Chickpea Flour Pancakes with Vegetables
(Gluten-Free) (Makes approximately 6 pancakes)
These delicious savory pancakes make a perfect lunch, breakfast or snack and they pack a nutritional punch: chickpea (or garbanzo flour) is rich in protein, fiber, iron, vitamins A & K, B-complex vitamins, folate and several other trace elements and minerals. Add to that the nutritional power of vegetables and you have a perfect, easy and healthy meal.
Ingredients:
- 2 cups of chickpea flour
- 1 1/4 cup water
- 1 tsp salt
- 1/4 tsp ajwain (carom seeds)
- 1/2 tsp anardana (ground, dried pomegranate seeds)
- 1/4 tsp red chilli powder
- 1/4 cup finely cut onion
- 1/4 cup finely chopped green beans
- 1/4 cup grated carrot
- 1/4 cup grated cauliflower
- 1 tbsp chopped coriander
- 1 finely chopped green chilli
Preparation:
Mix the chickpea flour with water till you have a smooth batter. Add the salt, spices and vegetables and let the mixture sit for half an hour.
Stir the batter and add a bit more water if needed. Heat 1 – 2 tsp of ghee in a non-stick frying pan and put about 3 tablespoons of batter into the pan. Use the back of the spoon to carefully spread the batter out. Let it cook for about 4 minutes. Flip the pancake over and let the other side cook for another 4 minutes or so or until slightly crispy.
Serving suggestion:
With a side salad of grated daikon radish (mooli) & carrot and some mango pickle.
Enjoy!
