Savory veggie pancakes – quick meal in a pan!

Looking for a quick meal to fix? Something that requires a few ingredients and not too many pots and pans? Look no further. This one is made with a base of garbanzo bean flour (proteins), corn meal, and cream of wheat for crispness, and has lots of veggie goodness.

1/2 cup garbanzo bean flour (sold as besan flour in desi stores)
1/4 cup cornmeal (can be omitted or replaced with besan for more protein)
1 packet cream of wheat (the breakfast packs kind – or substitute with 1/4 cup semolina or sooji)
1 cup water (or more)
salt to taste
red chilli powder (if you are fond of heat

Mix these ingredient and whisk to get a smooth flowing (though not runny) mix. Add more water if needed. Set aside.

one large tomato
1/2 frozen peas
1 small onion
2 tomatillos (or substitute with 1/2 tomato and a few drops of lemon juice)
1 jalapeno (if you like the heat)

Blend all the ingredients without any added water until you have a crude mix.

Add the veggies into the flour mix and whisk thoroughly to mix all ingredients. Heat a non-stick pan on high heat and wipe down with a paper towel soaked in cold water. Take one ladle of the mix, pour on the heated pan and spread with the ladle into a smooth round pancake. Add a tablespoon of canola oil all around the edge of the pancake and let it cook until the top looks solid and the bottom is a golden brown. Using a large spatula flip the pancake over and add a bit more oil to cook the other side. Serve with a garnish of chopped tomato and jalapeno. If in a hurry to eat, you can mix 3/4 tomato ketchup with 1/4 Sriracha sauce and use as a dipping sauce. This pancake should go well with yogurt mixed with chopped cucumber too. Makes about 6 small sized or four large pancakes.


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