Vegan Chickpea Flour Pancakes with Grilled Tofu
 
Prep time
Cook time
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Chickpea Flour Pancakes (Besan Chilla) is easy to make, under 30 minutes breakfast recipe. This savory pancake is packed with proteins. Grilled tofu and mint-cilantro chutney are added as fillings, making this as a delicious breakfast.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 3
Ingredients
  • For Chickpea Flour Pancakes
  • ½ cup chickpea flour
  • ⅓ cup freshly grated zucchini
  • 1 tbsp semolina (suji)
  • 2 tsp carom seeds(ajwain)
  • ¼ tsp salt
  • ¼ tsp red chili
  • ½ cup water
  • ½ tsp chat masala
  • For Filling
  • 6 thin slices of extra firm tofu
  • pinch of salt
  • pinch of black pepper
  • For Mint-Cilantro Chutney
  • 1 cup loosely packed mint leaves, stem removed
  • 1 cup loosely packed cilantro leaves, stem removed
  • ¼ cup red onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • ½ slice of small Serrano pepper, chopped
  • 1 tsp dry pomegranate powder (anardana)
  • ¼ tsp salt
  • 1 tsp chat masala
  • 1 tsp cumin seeds(jeera)
  • 1 tbsp lemon juice
  • 1 tbsp water
Instructions
Chickpea Flour Pancakes
  1. In a bowl combine chickpea flour, grated zucchini, semolina, carom seeds, salt, and red chili. Slowly add water and whisk to get the smooth batter without lumps.
  2. Heat the skillet over medium heat. When warm, drizzle few drops of oil on the skillet.
  3. Lift and rotate the skillet to spread the oil evenly.
  4. Pour a ladle full of batter on the skillet ( ½ cup). Spread the batter evenly by moving the skillet.
  5. Drizzle few drops of oil along the pancake surface, to ensure the sides are cooked evenly.
  6. When the edges start to rise, note this as an indication the pancake bottom is cooked.
  7. Now flip and cook the other side for 2-3 minutes.
  8. Filling :Season Tofu slices with salt and pepper
  9. Switch on the grill and brush it with oil, when the grill is hot place tofu slices for grilling
Mint-Cilantro Chutney
  1. In a blender combine mint leaves, onion, coriander leaves, garlic, serrano pepper, pomegranate powder, salt, chat masala, cumin seeds and lemon juice.
  2. Blend ingredients to a smooth paste
  3. When pancakes are ready, add two slices of grilled tofu slices and dash of mint-cilantro chutney in each pancake.
  4. Fold the pancake into half and serve hot!
Notes
1. Semolina makes the pancakes fluffy and crisp.
2.You can grill tofu and make pancakes side by side to save time.
3. Mint-Cilantro chutney is a make ahead condiment and stays fresh for a week when stored in the refrigerator.
Recipe by Cooking you love at https://www.cookingyoulove.com/vegan-chickpea-flour-pancakes-with-grilled-tofu/