Savory, lightly spiced chickpea pancakes topped with mango paneer - addictive little bites that are perfect for a light lunch or appetizer.
Yield: 6-8 pancakes
Ingredients
1 cup chickpea flour
½ tsp ground turmeric
1 tsp garam masala
¼ tsp baking powder
salt
8 oz paneer
2 tbsp mango chutney
⅔ cup cilantro, finely chopped
¼ cup dill, finely chopped
canola oil
Instructions
In a medium bowl, whisk together the chickpea flour, turmeric, garam masala, baking powder, and ½ tsp salt. Mix in 1 cup of water and whisk to combine. Allow to rest for 20 minutes.
Meanwhile, cut the paneer into ¼-inch cubes. Put a tbsp of canola oil into a frying pan over medium heat. Once hot, add the paneer and cook until browned all over, turning frequently, about 4 minutes. Pour into a bowl and top with the mango chutney. Season to taste with salt.
Add the cilantro and dill to the batter and stir to combine. In a griddle or nonstick pan, heat a small drizzle of oil over medium heat, turning the pan to make sure it coats it all over. Pour a scant ¼ cup of batter into the pan. Cook for 1 minute, or until the edges start to brown, then flip. Cook for another minute, then flip again. Repeat twice, cooking for 4 minutes in total. Remove from the pan and repeat with the rest of the batter.
Serve the pancakes topped with the paneer and chopped dill to garnish.