Indian Style Pancakes

Veggie.Lover's picture

Dec. 23, 2010


Chickpea flour 1 Cup (16 tbs)
Whole cumin seed 1/2 Teaspoon
Curry powder 1/2 Teaspoon
Salt 1/2 Teaspoon
Grated fresh ginger root 1/2 Teaspoon
Garlic powder/1 garlic clove, minced 1/4 Clove (1.25 gm) , minced
Cayenne pepper 1/8 Teaspoon
Water 3/4 Cup (12 tbs)
Frozen tiny peas 1/3 Cup (5.33 tbs) , thawed
Chopped fresh tomatoes 1/2 Cup (8 tbs)
Minced fresh onion 1/4 Cup (4 tbs)
Vegetable oil 2 Cup (32 tbs) (For Skillet Frying)


Sift chickpea flour. Combine with cumin seed, curry powder, salt, ginger root, garlic and cayenne pepper in a large bowl. Add water gradually, stirring until smooth. Mix in peas, tomatoes and onion. Batter will be thick.

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Use large spoonfuls of batter to form 4-inch pancakes. Fry until browned on the bottom. Flip pancakes and press flat with a spatula. Cook until underside has browned. Add more oil, as needed, to cook remaining pancakes.

Serve hot with chutney or ketchup.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 4541Calories from Fat 3956

 % Daily Value*

Total Fat 448 g689.2%

Saturated Fat 58 g290%

Trans Fat 0 g


Sodium 1089 mg45.38%

Total Carbohydrates 110 g36.7%

Dietary Fiber 15 g60%

Sugars 15 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet