Description
A savory Indian-style pancake made with chickpea flour, mixed vegetables, and mushrooms, perfect for a healthy breakfast or snack.
Ingredients
Scale
- 1 cup chickpea flour (besan)
- 1/2 cup water (or as needed)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- Salt to taste
- 1/2 cup finely chopped mushrooms
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 2 tablespoons chopped fresh cilantro
- 1 green chili, finely chopped (optional)
- Oil or ghee for cooking
Instructions
- In a mixing bowl, combine chickpea flour, turmeric, red chili powder, cumin seeds, and salt.
- Gradually add water while whisking to form a smooth, lump-free batter of pouring consistency.
- Fold in the chopped mushrooms, onion, bell pepper, cilantro, and green chili (if using).
- Heat a non-stick pan or tawa over medium heat and lightly grease with oil or ghee.
- Pour a ladleful of batter onto the pan and spread gently into a round pancake.
- Cook until the bottom is golden brown, then flip and cook the other side, adding a little oil if needed.
- Serve hot with chutney or yogurt.
Notes
For a gluten-free version, ensure your chickpea flour is certified gluten-free. You can also add grated carrots or zucchini for extra veggies.
Nutrition
- Calories: 220
- Sugar: 4g
- Fat: 8g
- Carbohydrates: 28g
- Protein: 10g