Description

A savory, gluten-free Indian pancake made from chickpea flour and spinach, seasoned with warming spices. Perfect for breakfast, snack, or light meal, served with chutney or yogurt.

Ingredients

1 cup chickpea flour (besan)

1 cup fresh spinach, chopped

1 small onion, finely chopped

1 green chili, finely chopped (optional)

1 teaspoon grated ginger

2 tablespoons chopped cilantro

1/4 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/4 teaspoon chili powder

1/2 teaspoon salt (or to taste)

3/4 cup water (adjust as needed)

Oil, for cooking

Instructions

In a bowl, whisk together chickpea flour, turmeric, cumin, chili powder, and salt.
Gradually add water, whisking to form a smooth, lump-free batter.
Fold in spinach, onion, green chili, ginger, and cilantro.
Heat a non-stick pan over medium heat and lightly grease with oil.
Pour a ladleful of batter onto the pan and spread gently.
Cook for 2–3 minutes until golden, flip, and cook another 2–3 minutes.
Repeat with remaining batter, adding oil as needed.
Serve hot with chutney, yogurt, or pickle.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast