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–+ servings
Stav Kogan

Savory Chickpea Flour Pancakes with Lime Pickle Paneer

A naturally gluten-free and protein-packed savory chickpea flour pancake, topped with a zesty, spicy topping of crispy paneer tossed in tangy lime pickle. A satisfying and surprisingly simple go-to meal.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings, 4 to 6 small pancake
Calories: 380
Ingredients Method Nutrition

Ingredients
  

  • For the Pancakes
  • 1 cup (120 g) chickpea flour (besan)
  • ½ teaspoon ground turmeric
  • 1 teaspoon (5 ml / 0.2 fl oz) garam masala
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240 ml) water
  • Canola oil, for frying
  • For the Lime Pickle Paneer Topping
  • ½ pound (225 g) (7.9 oz) soft paneer
  • 1¼ tablespoons lime pickle, finely chopped
  • ⅔ cup (25 g) (0.88 oz) cilantro, finely chopped
  • ¼ cup (10 g) (0.35 oz) fresh dill, finely chopped, plus extra for garnish
  • ¼ teaspoon salt
  • For a thinner, crepe-like pancake, add another tablespoon or two of water to the batter. For a thicker, fluffier pancake, use slightly less.
  • Ensure your pan is properly preheated before adding the batter. A drop of water should sizzle and evaporate instantly. This prevents sticking and creates a perfect golden crust.
  • Feel free to add other finely chopped vegetables to the batter, such as onion, spinach, or grated zucchini, for an extra nutritional boost.

Method
 

  1. In a medium bowl, whisk together the chickpea flour, turmeric, garam masala, baking powder, and ½ teaspoon of salt. Create a well in the center and gradually whisk in the water until you have a smooth, lump-free batter.
  2. Set aside to rest for at least 20 minutes.
  3. While the batter rests, prepare the paneer.
  4. Chop it into small ¼-inch cubes. If using fresh, crumbly paneer, simply break it apart with your fingers or a fork.
  5. Finely chop the lime pickle, ensuring there are no large pieces of rind.
  6. Heat a tablespoon of oil in a frying pan over medium heat.
  7. Add the paneer cubes and cook for 3-4 minutes, stirring occasionally, until they begin to turn golden and crisp up at the edges.
  8. Add the chopped lime pickle to the pan with the paneer, stir to coat everything evenly, and season with ¼ teaspoon of salt.
  9. Cook for another minute, then remove from the heat and set aside.
  10. Stir the finely chopped cilantro and dill into the rested pancake batter.
  11. Place a small non-stick skillet over medium heat and add a drizzle of oil, tilting the pan to coat the bottom.
  12. Once hot, pour a ladleful of batter into the center.
  13. Cook for about 1-2 minutes, or until the edges look dry and bubbles appear on the surface.
  14. Using a thin spatula, flip the pancake and cook for another minute on the other side until golden brown.
  15. Repeat with the remaining batter, adding more oil as needed.
  16. Keep the cooked pancakes warm by wrapping them in foil.
  17. To serve, top the warm pancakes with a generous scatter of the lime pickle paneer and a garnish of fresh dill.
  18. Don't skip the resting time for the batter! This allows the chickpea flour to fully hydrate, resulting in a better texture and flavor.

Nutrition

Calories: 380kcalCarbohydrates: 28gProtein: 20gFat: 21g

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