Recipe of the month July 2020

Taken from “A Taste of India, Second Edition” by Bibiji Inderjit Kaur Khalsa, PhD

Two Variations on Garbanzo Flour Pancakes

These recipes are for savory pancakes that are high in protein and gluten-free.

Garbanzo Flour Pancakes with Mung Bean Flour

• 1 cup garbanzo flour
• 1 cup mung bean flour
• ¼ teaspoon baking soda
• 1¾ cups water (approximate)
• 1 cup chopped onions
• ¾ cup peeled and finely chopped fresh ginger
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon crushed dry red chilies, or to taste
• ½ teaspoon oregano (ajwan) seeds
• 1 tablespoon Kasoon Methi (available at Indian grocers)

In a large bowl, mix together the two flours and baking soda with enough water to make a pourable batter, being sure that no lumps remain. Add the remaining ingredients and mix well.

Heat a skillet or flat pan with 1 teaspoon of olive oil. Pour or ladle about ¼ cup of batter into the pan.

When the bottom of the pancake is golden brown, flip with a spatula and allow the second side to cook. (When both sides are golden brown; if you want to make it crispy, touch each side with oil and cook each side for 30 seconds longer.) Repeat with remaining batter, adding a teaspoon of oil before each ladle of batter.
Serve with yogurt.

Yield: 16 pancakes“

Garbanzo Flour Pancakes with Mashed Potatoes

• 1 cup garbanzo flour
• ½ cup mashed potatoes
• ¼ teaspoon baking soda
• 1¾ cup water (approximate)
• 1 cup grated zucchini
• 1 cup chopped onions
• ¾ cup peeled and finely chopped fresh ginger
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon crushed dry red chilies, or to taste
• ½ teaspoon oregano (ajwan) seeds
• 1 tablespoon Kasoon Methi (available at Indian grocers)” “1 tablespoon Kasoon Methi (available at Indian grocers)
• olive oil for cooking

In a large bowl, mix together the flour, mashed potatoes, and baking soda with enough water to make a pourable batter, being sure that no lumps remain. Add the remaining ingredients and mix well.

Heat a skillet or flat pan with 1 teaspoon of olive oil. Pour or ladle about ¼ cup of batter into the pan.

When the bottom of the pancake is golden brown, flip with a spatula and allow the second side to cook. (When both sides are golden brown; if you want to make it crispy, touch each side with oil and cook each side for 30 seconds longer.) Repeat with remaining batter, adding a teaspoon of oil before each ladle of batter.
Serve with yogurt.

Yield: 12 pancakes