These savory chickpea pancakes are bursting with flavor and paired with a delightful mango paneer filling. Perfect for a vegan brunch or light dinner!
Ingredients: 1 cup chickpea flour. 1/2 cup water. 1/2 cup chopped onion. 1/4 cup chopped cilantro. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon turmeric. Salt to taste. Oil for frying. 1 ripe mango, diced. 1 cup firm tofu, crumbled. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. Salt and pepper to taste.
Instructions: In a mixing bowl, combine chickpea flour, water, chopped onion, cilantro, ground cumin, ground coriander, turmeric, and salt. Mix well to form a smooth batter. Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour a ladleful of batter onto the skillet and spread it into a thin pancake. Cook for 2-3 minutes on each side until golden brown and crispy. Repeat with the remaining batter. In a separate bowl, combine diced mango, crumbled tofu, nutritional yeast, lemon juice, salt, and pepper. Mix well to make the mango paneer. Serve the chickpea pancakes hot with mango paneer filling. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
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