SPICY GLUTEN-FREE PUMPKIN PANCAKES W/ GREEN PEA CHUTNEY – कद्दू या पेठे के मसालेदार पेनकेक्स

Man proposes and God disposes. I had travel plans last week but some unforeseen and unexpected developments led to revision in my schedule. But just as every cloud has a silver lining, I look upon it as a chance to shift the focus back to the blog. I had been focusing all my energy and attention on this travel which was for my spiritual being. I had no plans of uploading a post till 24thof this month and had nothing in my mind about what my next post would be about.
Since I have not posted anything on pumpkins yet, which have been ruling the roost on the pages of most bloggers, I decided it would be a post on the currently most celebrated ingredient. The pumpkins have hit the Mumbai market just recently. There were so many recipes and dishes that I had been contemplating upon to post on this much loved ingredient and I finally zeroed in on this savoury one. The dessert recipe on pumpkin will follow soon in the coming month.
(Update – There are several other recipes that I have posted over the years for instance you can try this desi and spicy heirloom recipe of Pumpkin Halwa, a delicious breakfast of Nutella Swirled Pumpkin Bread which can be packed for tiffin or for snack. Try this Pumpkin Espresso Chia Pudding Parfait and another gluten free option are these Pumpkin & Choco Chip Buckwheat Pancakes. My favourite is the Roasted Pumpkin Oatmeal Porridge which is akin to a warm hug in a bowl on a cold morning 🙂 ) 
Although I have no writers block hitting me yet, thankfully, but I am going to keep this post short since there are other things demanding my attention. I am leaving with you this gluten free pumpkin pancakes which I have tried for the very first time especially for this post. These delicious and healthy pancakes are ideal for even those picky eaters. J

1 ½ C besan (Chick pea flour)
2 green chillies, finely chopped
2 tbsp fresh sage leaves, finely chopped
2½ – 3 ½ tbsp Madras curry powder (adjust to taste) – Any regular curry powder would do
¼ tsp turmeric powder
½ tsp red chili powder (I used chili flakes which happened to be hotter)
Salt to taste
1 ½ – 2 tsp flax seeds (optional)
1 tsp Eno fruit salt or baking powder
½ C plus 2 tbsp (extra if needed) water
3 C pumpkin, shredded
1 tsp Ginger paste
1 tsp garlic paste
1 medium sized onion, finely sliced
2 tbsp oil plus extra for cooking 
2 tsp mustard seeds
In a mixing bowl, stir together the first nine ingredients. Adding water gradually (use half a cup initialy) make a thick batter. Now add ginger garlic paste along with onions. Stir in the pumpkin and give the batter a good stir. If it is too thick, add more water gradually and make a semi thick batter. (Remember that the pumpkin will release water so keeping the batter somewhat thick is recommended.) If you feel it is thick, add more water subsequently while cooking the pancakes.
Heat the oil in a small pan, reduce heat and add the mustard seeds. As soon as you add the seeds cover the pan till the seeds stop crackling. This will prevent the seeds from popping all around. Add this to the batter along with the oil and stir it in.
Heat a non-stick pan or skillet and add a little oil to grease it. Add two-three table spoons full of the batter on the pan and spread it to make pancakes. Once the bottom of the pancake is nicely browned and crisp, turn it over and cook the other side. Finish the whole batter this way and serve with Pea Chutney and Mint Raita. 
Yields: 12 pancakes
For Pea Chutney:
1 cup peas
1 green chili (mine was hot and one was sufficient)
Juice of half a lime
1 clove garlic
Salt to taste
Drizzle of any vegetable oil
Blitz everything together except oil. (I prefer to keep the texture a little coarse and not pasty) Mix in the oil and serve. (You can even add coriander leaves while making the chutney)
For Mint Yogurt
½ tsp roasted and ground cumin seeds
Salt to taste
A pinch of black pepper
1 tbsp mint leaves (torn with hands)
Whisk the yogurt and add salt, cumin powder and black pepper. Add the torn mint leaves and serve.

Suggestion: You can add shredded cucumber to the raita for some texture and more taste.  Thanks for visiting and see you soon again! 


65 thoughts on “SPICY GLUTEN-FREE PUMPKIN PANCAKES W/ GREEN PEA CHUTNEY – कद्दू या पेठे के मसालेदार पेनकेक्स

  1. Spiritual trip put aside that’s sad but I am sure God has other plans for you.
    The pumpkin pancake looks really yummy.True, pumpkin is all over blogosphere.
    Madras curry powder ! Sorry for the ignorance no idea how it tastes 🙂

  2. We get pumpkins all year ago, any time and any where. I seldom cook with it, basically my other half’s concern about the effects on his diabetic. Yet when he is not around, I try cooking something simple and small quantity.

    The pumpkins are good but I am tilting toward the chutney and yogurt, both which if given a choice, my need for my rice. I am loving the flavors and the vibrant colors.

  3. Oh… but instead we were honored by your food blogging skills with this glorious gluten free pancakes, pea chutney and mint yogurt. Now that’s the kind of food I need in this senseless heat. btw I love the addition of flax seeds in your pancakes and your pictures are amazing as always.

  4. A must try recipe! I’ve watched a show about Indian food yesterday and heard about Madras curry, first time. This is a pumpkin recipe but not just “another pumpkin pie” recipe, I’d really like to try it out ASAP 🙂

  5. A very unique way to prepare pumpkin! I’ve never seen a recipe with shredded pumpkin, but yet it make a lot of sense. I’m definitely going to make because they look so very good and I LOVE that green pea chutney! What a fabulous recipe!

  6. Well what we say in Greece is that when God closes a door, a window is opened for you to compensate. Your pancakes look absolutely mouthwatering!

  7. I believe that usually tings happen for a reason – and that reason is usually good – like these pancakes!
    What an amazingly interesting combo of flavors! Ooooh I would love some of these!

    1. Absolutely Paula. In fact I am in awe of bloggers who do not take a break and are so diligent about their posts! I need the feel for a break once in a while 😀
      Thanks for your appreciation.

  8. savory is the way to go for me – and I’ve been wanting to use besan in something for a while now. Never thought of pumpkin -those pancakes look very appetizing. Especially like the pea chutney. My kind of meal.

  9. Love chickpea pancakes. Going through your ingredients just makes me hungry for these green goodness. Really like that madras curry powder in it, I can just imagine how delicious it must be.
    I’ve never made peas chutney, can’t wait to try your recipe out.

  10. Guess everything happens for a reason. There is a better time in store for you to make that trip, I hope.

    Love savory pancakes, and you have indeed captured the pumpkin season beautifully.

  11. Pumpkin pancakes are really seasonal right now. I was thinking along those lines just the other day. Pea chutney…okay, now that is something I’ve never heard of until now. 😉

  12. A savory version of pumpkin pancakes, brilliant I must say. The madras curry powder will lend such a nice flavor to the dish and with flaxseed a notch higher on health quoitient. Perfect with green pea chutney

  13. How lovely! I never thought about using shredded pumpkin in besan, what a great idea! I want use pumpkin in a savoury form and these sound perfect with the chutney. My mouth is watering 🙂


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