Indian Chickpea Pancake with Vegetables - Pudla or Chilla - 3 pts, 22g carbs, 5g fiber

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Indian Chickpea Pancake with Vegetables - Pudla or Chilla - 3 pts, 22g carbs, 5g

fiber

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowerCarbs

Spicy Vegan

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups garbanzo flour -- aka gram, besan or chickpea flour

1 3/4 cups water

2 tablespoons olive oil

1 3/4 teaspoons sea salt

1 teaspoon ground coriander

1 teaspoon cumin seed -- toasted and ground

1/2 teaspoon turmeric

1/4 teaspoon ground chili pepper -- more if you like it spicy

1/4 teaspoon black pepper

2 small zucchini -- cut in halve lengthwise and thinly sliced

1/2 small red pepper -- cut into thin 1 1/2 strips

1/2 medium red onion -- thinly julienned

1 medium jalapeno pepper -- finely diced

3 tablespoons fresh cilantro leaves -- chopped

vegetable oil

 

Mix first nine ingredients (up to the black pepper) in a 3 quart mixing bowl -

whisk into a smooth batter. Batter should be the consistency of a thin pancake

batter while a tad thicker than a crepe batter.

 

Fold in remaining ingredients.

 

Heat a 10-inch cast iron pan, or other nonstick pan, with 1-2 T of vegetable (I

like grape seed) oil. Use about 4-5 fl. oz for each pancake. Fry each side until

golden brown. Remove to a rack on a sheet pan while you cook the remaining

pancakes. These can be made ahead and heated in a 350 oven for 10 minutes.

 

Serve hot with tamarind and/or mint chutney.

 

Sandy's Tamarind Chutney

3/4 cup water

2 tablespoons tamarind concentrate (Note this is the Indian type of concentrated

tamarind - it's very thick and dark like molasses)

6 tablespoons Sucanat, or brown sugar

2 teaspoons balsamic vinegar

1 teaspoon cumin seed, roasted and ground

1 teaspoon ginger root, grated

1/2 teaspoon ground chili pepper

1/2 teaspoon black salt, Indian black salt which is actually pink - smells like

sulfur (or rotten eggs!) or 1/4 t. asafetida

1/2 teaspoon garam masala

1/2 teaspoon sea salt

 

*The quantities of the ingredients can be varied depending on how spicy or sweet

or sour you like your chutney.

Put all ingredients in a small sauce pan and bring to a boil. Remove from heat

and serve at room temperature. Can be stored in the refrigerator for a few

months.

 

 

SandyNote: I made a variation the other day - just made one big one with a half

recipe in my big 12 inch cast iron griddle. I heated the griddle with oil and

poured in the batter, spreading it all the way to the sides with the back of a

spoon. Instead of flipping it, I finished it by putting it in a 375 oven for 15

minutes then under the broiler to brown the top. To serve, I cut it up with a

pizza cutter. Seemed easier to me than making a a bunch of individual pancakes.

 

I know I wasn't being very seasonal with my choice of veggies. I like the red

onion and red pepper but any other vegetable would be great - broccoli,

cabbage,cauliflower, eggplant, carrots, mushrooms.

 

 

Description:

" 3 pts "

Source:

" Sandy for Tasty Bytes - Garbanzo by another name "

S(Formatted by Chupa Babi):

" 02.08.08 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 174 Calories; 7g Fat (33.8% calories from

fat); 8g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 574mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 3348 0

 

 

 

 

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