🥞 Chickpea Flour Pancakes with Spiced Tomato Chutney

🌾 Ingredients:

For the pancakes:

• 1 cup chickpea flour (besan)
• 1 cup water (adjust as needed)
• ½ tsp turmeric
• ½ tsp cumin seeds
• 1 small onion, finely chopped
• 1 small green chili, finely chopped (optional)
• 2 tbsp chopped cilantro
• Salt, to taste
• Oil for cooking

For the spiced tomato chutney:

• 2 large ripe tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp grated ginger
• 1 tsp garam masala
• 1 tsp chili powder (optional)
• 1 tbsp oil
• Salt and sugar, to taste
• Fresh cilantro for garnish

👩‍🍳 Instructions:

1. Make the pancake batter:
   In a bowl, whisk chickpea flour with water, turmeric, cumin seeds, salt until smooth. Stir in onion, chili, and cilantro. Let rest for 10 minutes.
2. Prepare the chutney:
   Heat oil in a pan, add mustard seeds and cumin seeds. When they start to pop, add onion, garlic, and ginger. Sauté until soft. Add tomatoes, garam masala, chili powder, salt, and sugar. Cook on medium heat until tomatoes break down and chutney thickens (10–15 minutes). Garnish with fresh cilantro.
3. Cook the pancakes:
   Heat a nonstick skillet over medium heat. Lightly oil. Pour ¼ cup batter, spread thinly like a crepe. Cook 2–3 minutes until edges crisp and bottom is golden, then flip and cook another 1–2 minutes.
4. Serve:
   Serve pancakes hot with spiced tomato chutney on the side or spread on top.

💡 Tips:

• Add grated carrot or spinach to the batter for extra nutrition.
• Make chutney ahead and store refrigerated up to 4 days.
• These pancakes also work as savory wraps for lunch or dinner.