GREEN GARBANZO BEANS & PEAS PANCAKES – Gluten Free/ Egg free/ Nut free/ Dairy free

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If you happen to be one of those people who dislike the taste of fresh green chick peas or what is locally called chholiya / choliya, then this recipe is tailor made for you. I say this with confidence coz I could earlier never appreciate the taste of green garbanzo beans a.k.a. green chick peas. However, that was the case only till I had not gone beyond trying it out besides a curry. I strongly believe that a lot depends on how an ingredient has been ‘treated’ or cooked that makes it taste good or not so savory. My daughter can’t stand having okra but serve it as Kurkuri Bhindi and she laps it up. Pumpkin is another veggie which she can’t have in a curry but loves as muffins or in this bread. I can go on and on with the list. So if you have fussy kids (or even adults), keep experimenting, keep discovering new ways, different ways of cooking with ingredients. Serve them masked or in ways that they can’t comprehend 😛 Green chick peas and green peas add so much natural goodness to these pancakes, making them not just healthy but so delicious. Since we were having them for brunch, I served them with quick stir-fried mushrooms for a sumptuous meal. The green garbanzo beans or chholiya is in season and you can go for fresh ones. I have however used my stock of dried ones that I need to exhaust. You can use them for making a warm wintery salad (which is absolutely delicious and a must to try) or use them for making this dessert. They are pretty versatile ingredient to work with. You can add them in your pilaf (cook them partially though before adding to the rice) along with fresh green peas and serve it with raita or Dahi Bhalle and some green chutney and there you have – a yummy gluten free meal ready. But for now, it is the pancakes 😊

By the way, these pancakes are gluten free, egg free, diary free and nut free.

FOR PANCAKES

½ C Dry Garbanzo Beans (Chholiya)

½ C Green Peas (I used fresh ones since they are in season)

½ C Mint Leaves (loosely packed)

½ C Fresh Coriander

1 tbsp powdered Flaxseeds

3 tbsp Water

3 Green chilies

1 tsp grated Ginger

1 tsp grated Garlic

½ tsp Red Chili Powder

¾ tsp Coriander Powder

½ tsp Garam Masala Powder

½ C Water (add more if required)

Oil to cook

Salt to taste

Wash and soak the beans overnight.

Wash the peas and keep them aside.

In a small bowl mix together the flaxseed powder and three tablespoons of water. Set aside for 15 minutes.

Wash the mint leaves and coriander a couple of times or till there is no grit in the water. Drain and keep aside.

Pulse everything together, with ¼ cup of water, to make a coarse paste (I like texture in my food therefore I did not make a smooth batter)

Remove the batter in a bowl.

Mix in rest of the water to the batter.

Heat a griddle or pan and add a few teaspoons of oil. Take approximately one fourth of the batter and pour it carefully on the griddle. Spread it around to thickness of your choice.

Cook on medium low heat till the edges just about begin to turn brown.

Carefully flip the pancake to cook the other side. Pour a little oil around the edges.

Remove from the griddle once the pancakes turn light brown in colour and crisp around the edges.

Place on a kitchen towel or absorbent sheet to remove excess oil.

Serve hot with sautéd mushrooms (recipe below) or drizzle over some Chipotle Tahini Sauce. They taste great with this freshly ground Coconut Chutney.

Yield – 8 (thickness as shown in the pic)

Note – This batter yields 8 – 10 pancakes depending on the consistency of the batter and the size of the pancakes.

Note – I had reserved half the amount of peas (i.e. ¼ cup), par boiled them and added them whole to the batter. And ground the rest ¼ cup along with other ingredients of the batter.

Note – Feel free to add more water than mentioned in the recipe for a thinner batter.

FOR MUSHROOMS 

3 C diced Mushrooms

1½ tbsp Butter

1 small Onion

2 tsp finely chopped Garlic

1 Green Chili (finely chopped)

1 small to medium ripe Tomato

Salt to taste

¼ tsp Chili Powder (or to taste)

½ tsp Coriander Powder

Add butter to a hot pan and immediately add the onions, garlic and green chili.

Saute till the onions become translucent and garlic becomes aromatic.

Add one finely chopped tomato. Cook till the tomato becomes soft.

Add mushrooms and saute.

Add salt, chili powder and coriander powder. Keep stirring till the mushrooms are done.

Remove in a serving bowl. (you can garnish it with some finely chopped fresh coriander)

Thanks for visiting and see you soon again with another exciting recipe!

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