Indian Spinach and Chickpea Pancakes with Tamarind Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crunchy Indian pancakes made with spinach and chickpea flour, served with tangy tamarind chutney. This indian-inspired vegan (gluten-free) ready in about 30 minutes layers chickpea flour, spinach, tamarind chutney into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.7 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp oil in a non-stick pan over medium heat. Add 100g spinach, stir frequently, and cook until wilted and reduced by half, about 3-4 minutes. Tip: Cooking the spinach first removes excess moisture, ensuring the pancakes hold their shape.
  2. Step 2: Transfer the cooked spinach to a blender or food processor. Add 100g chickpea flour and 50ml water. Blend until smooth and well combined, scraping down the sides as needed. Tip: If the mixture is too thick, add a little more water, 1 tbsp at a time, until it reaches a pourable consistency.
  3. Step 3: Heat a non-stick skillet over medium heat. Add 1 tbsp oil and swirl to coat the pan. Spoon 1/4 cup of the spinach-chickpea batter into the pan, spreading it into a thin, even circle. Cook for 2-3 minutes until the edges are golden brown and crispy. Tip: Use a ladle to portion the batter for even cooking.
  4. Step 4: Flip the pancake with a spatula and cook for another 2-3 minutes until the other side is golden and the center is set. Transfer to a plate and repeat with the remaining batter, adding more oil to the pan as needed.
  5. Step 5: Serve the pancakes warm with 2 tbsp tamarind chutney on the side. Tip: For extra flavor, drizzle a little oil over the pancakes before serving.

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Frequently asked questions

How long does Indian Spinach and Chickpea Pancakes with Tamarind Chutney take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Indian Spinach and Chickpea Pancakes with Tamarind Chutney?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Indian Spinach and Chickpea Pancakes with Tamarind Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Indian Spinach and Chickpea Pancakes with Tamarind Chutney for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Indian Spinach and Chickpea Pancakes with Tamarind Chutney gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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