Crunchy Cakes!

Savory Chickpea Flour & Coleslaw Mix Pancakes

Savory Chickpea Flour & Coleslaw Mix Mini Pancakes

Thunderstorms and Raibows kinda week here in NYC. The Bambaiya in me keeps craving Pakodas & Chai. I gave into the chai but it’s going to take a lot more than thunderstorms to get me to eat a plate full of deep fried grease. Something like PMS maybe but I’ll deal with that when I have to.

So here’s my super healthy version of savory pancakes that taste pretty much like ur rainy day pakodas but won’t interrupt that summer body in the making!

Ingredients

  • 1+1/2 cup Garbanzo bean flour (besan)
  • 1 cup water
  • 1 tbsp yogurt
  • 1/2 cup coleslaw mix
  • 1 small tomato, chopped
  • 1/2 cup cilantro, chopped
  • 1 tsp cumin powder
  • 1 tbsp paprika powder
  • 1/2 tsp turmeric powder
  • Salt + Himalayan sea salt to taste
  • 1 tsp cayenne pepper (optional)
  • 1 JalapeƱo, chopped (optional but highly recommended if you can deal with the heat)

Preparation

  1. Mix all of the ingredients in a bowl.
  2. It should be pancake like consistency.
  3. Heat a non stick pan on medium flame. I used cooking spray on a mini pancake pan but you can easily make these on a regular non stick pan with canola oil or any other oil of your choice.
  4. Pour tiny portions of batter and cook for about 2-3 minutes on each side. Think silver dollar Pancakes.
  5. Serve with mint chutney/ tomato ketchup.

Pro tip from Master “budding” chef Karm (that’s what he’s been calling himself): Spread some pizza sauce on each pancake. Sprinkle some Pecorino/Manchego cheese on top. (I have to admit it was next level stuff)

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The great bean pancake story!

Savory Edamame Pancakes

Savory Edamame Pancakes

To be honest, I tried making a new healthier dosa batter using some edamame & oats but the situation got pretty sticky, literally! So I improvised. Best decision ever. Okay, maybe not best decision ever but definitely the best decision in the moment.

I used some standard uttapam toppings for these pancakes but feel free to go nuts with your own variations. Sesame seeds, pickled ginger, bell peppers, truffle butter… I can go on but I’ll let you figure out the minor details!

Ingredients

  • 1 cup old fashioned rolled oats, preferably gluten free (soaked for a couple minutes and drained)
  • 2 cups edamame, shelled
  • Water to grind
  • Salt
  • 1/2 tsp cumin powder
  • 1-2 tbsp paprika powder
  • 1/2 tsp turmeric powder
  • Pepper to taste
  • Oil/butter to cook
  • Chopped onions + cilantro + green chili for topping

Preparation

  1. Grind the edamame and oats to a smooth paste using some water.
  2. The batter needs to be pancake consistency.
  3. Add the spices and seasoning and mix.
  4. Heat a Dosa griddle/ non stick frying pan.
  5. Add ladle fulls of batter to make pancakes, measuring about 3 inches in diameter.
  6. Add the toppings of ur choice on top. Add a teaspoon full of oil/butter around each pancake and flip them over once they start to brown around the edges.
  7. Flip them back around once the underside is golden brown.
  8. Serve hot with your favorite chutney!