Savory Chickpea Pancakes with Mango Paneer
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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve the pancakes topped with the paneer and chopped dill to garnish.
Recipe adapted from Fresh India
Recipe by Joanne Eats Well With Others at