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Indian-Style Chickpea Pancakes


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I found this recipe in the Woolies in-store magazine you can pick up from the checkout.  I tell you it is delicious and gorgeous and so much so that I didn’t even get a photo of our meal.


Here is the recipe for the pancakes:

2 x 420g Chickpeas no-added salt, undrained

1 ¼ cups SR flour

1 free range egg

2 tsp mild curry powder


To make the pancake batter, process undrained chickpeas, flour, egg, curry powder and ¾ cup water until smooth.  Season with freshly ground black pepper.  Spray a pan with oil and heat over medium heat.  For each pancake, pour ⅓ cup pancake batter into pan spread to make a 15cm wide circle.  Cook for 2 minutes or until bubbles appear on the surface.  Flip, then cook 1 minute or until cooked through and golden.  Transfer to a plate and cover to keep warm.  Repeat with remaining pancake batter to make 12 pancakes in total.


Top pancakes with some spiced cooked tomatoes and peas cooked with onion, garlic and 1 tsp cumin seeds, top with yoghurt and coriander and a squeeze of lemon.


Cooked sweet potato, capsicum, onion, tomatoes, cumin seeds in some coconut cream and topped with mango chutney, coriander and a squeeze of lemon.


You could put whatever you like…. I’ll let you use your imagination.


So Yummy!


 
 
 

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Sammi

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Email: wholesomedays@gmail.com

Phone: 0439 436 743

Location: Sydney, NSW, Australia

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