Chickpea Flour Pancakes with Leeks and Broccolli and Mango Chilli Chutney
My besan ka puda or pudla recipe (aka chickpea flour pancakes) has saved me many times. You are already familiar with the ongoing drama in my house, we are always on the verge of a meltdown around mealtimes. With a baby thrown into the mix, everything seems that much worse. I am always looking for ways to throw together a meal with little fuss and this recipe is perfect.
This version of the chickpea flour pancakes though is the spring edition. I have been making it quite a bit recently. It has leeks and broccoli and served with a sweet mango chutney that makes these pancakes extra special.
Besan ka puda or besan ka chilla is very common in Gujarati households but I have eaten several versions of this growing up. It is a meal I make for my daughter and it works wonderfully well (sans the salt) for baby-led weaning (I have included some notes on that). My favorite part of the recipe though is this jammy mango chutney, it is tangy, sweet and spicy and so wonderful. I based it on the tomato raisin chutney I posted last week.
Ingredients for the best besan ka puda / chickpea flour pancakes
I definitely recommend sourcing a South Asian brand Besan/Chickpea flour for these pancakes, it just works better in the recipe. I have added yogurt to the batter (I am not sure if that is traditional) but it makes the pancakes fluffy and delightful. You can easily swap it for vegan yogurt. Lastly, you can totally swap out the veg and customize it with what you have in your pantry, it is the perfect fridge cleanout recipe. Carrots, onions, peppers, spinach, kale, asparagus, and chives all work here. I love the flavour of leeks, broccoli, and dill and that's what I have used. The whole broccoli including the stems gets grated in so that is a lot of veggies. This recipe seriously tastes like eating it tastes like bhajias or fritters and I can't recommend it enough.
Serving suggestions
I love these chickpea flour pancakes with the mango chilli chutney but you can also serve it with this tomato raisin chutney or lime pickle or a chaat masala ketchup (¼ cup ketchup + ½ teaspoon chilli flakes + 1 teaspoon chaat masala + 1 tablespoon water). This pancake is packed with veggies but you can serve it with a light side salad if desired (that is, however, not traditional).
Chickpea Flour Pancakes with Leeks and Broccoli
These savoury chickpea flour pancakes are packed with leeks, broccoli, dill, and warming spices - served with a bright mango chilli chutney. Pair them with a bowl of Greek yogurt to turn this into a high-protein vegetarian dinner you can make on a weeknight.
Ingredients
- 1½ cups chickpea flour (180 g)
- 1 teaspoon baking powder
- ½ teaspoon turmeric
- 1½ cups buttermilk
- ½ cup water
- 1 broccoli, grated (175 g, stems included)
- 2 leeks, sliced and washed
- 1 garlic clove, grated
- ¼ cup dill, finely chopped
- 1 + 3 tablespoons avocado oil
- 1 teaspoon cumin seeds
- 1 teaspoon ajwain
- ½ teaspoon red chilli powder
- Pinch of asafoetida (hing)
- Salt and pepper to taste
- 400 g frozen mango
- 2 fresh red chiles, sliced (use dried if needed)
- 1 tablespoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon fennel seeds
- ¼ teaspoon nigella seeds
- ¼ teaspoon methi seeds
- Pinch of asafoetida (hing)
- 1 teaspoon coriander powder
- ½ teaspoon chilli powder
- ½ teaspoon sugar
- ½-1 teaspoon salt
- 1 cup water
- 1 tablespoon white wine vinegar
Instructions
- Heat avocado oil in a large frying pan over medium heat. Add cumin seeds, ajwain, and hing. Let them sizzle for 30 seconds until fragrant.
- Add leeks, garlic, and broccoli. Cook 4-5 minutes until the vegetables soften.
- In a large bowl, whisk chickpea flour, turmeric, and baking powder. Add buttermilk + water and whisk into a smooth batter.
- Stir in the cooked vegetables, dill, salt, and pepper.
- Return pan to medium heat. Add a drizzle of avocado oil. Pour ¼ cup batter per pancake. Cook 1½-2 minutes until golden and bubbles form. Flip and cook 1 more minute until set. Repeat.
- Heat oil in a skillet. Add mustard, cumin, fennel, nigella, and methi seeds - sizzle 30 seconds. Add hing, chiles, coriander, and chilli powder and stir 30-seconds.
- Add mango and toss to coat. Add water, salt, sugar, vinegar, and cook 10-15 minutes over low heat until thick and glossy.
- Serve chutney with the chickpea pancakes.
Notes
- Serve these chickpea pancakes with Greek yogurt for added protein and a cooling contrast to the mango chilli chutney.
