Chickpea pancakes with vegetables (gluten free)
4 servings
60 minutes
Chickpea pancakes with vegetables are a vibrant dish of Indian cuisine, combining the rich flavor of spices and the freshness of vegetables. Historically, chickpea flour is widely used in Indian cooking to prepare nutritious and hearty dishes. These pancakes are not only gluten-free but also rich in protein due to chickpeas. Turmeric gives them a golden hue and a slight bitterness, while cilantro and coriander fill them with a fresh aroma. The pancakes have a pleasant crispy crust and a soft texture inside. They can be served with spicy chutney, yogurt sauce, or simply enjoyed for their rich flavor. Perfect for a light dinner or nutritious snack.
1
Mix all dry ingredients (flour and spices), add water, and stir well to avoid lumps. Set aside for at least 10 minutes.
- Chickpea flour (gram flour): 130 g
- Turmeric: 1 teaspoon
- Ground coriander: pinch
- Chili pepper: to taste
- Sugar: to taste
- Salt: pinch
- Water: 250 ml
- Baking soda: pinch
2
Wash the vegetables and cilantro, chop finely, mix in a bowl, add oil.
- Red onion: 1 head
- Tomatoes: 120 g
- Cilantro: 1 bunch
- Vegetable oil: 40 ml
- Courgette: 150 g
3
Mix the dough with vegetables. Heat the pan well and fry on both sides for about 3-5 minutes.
- Chickpea flour (gram flour): 130 g
- Red onion: 1 head
- Tomatoes: 120 g
- Cilantro: 1 bunch
- Turmeric: 1 teaspoon
- Ground coriander: pinch
- Chili pepper: to taste
- Sugar: to taste
- Salt: pinch
- Water: 250 ml
- Baking soda: pinch
- Vegetable oil: 40 ml
- Courgette: 150 g
