Khandvi-Inspired Savory Chickpea Flour Pancakes with Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thin, spiced chickpea flour pancakes flavored with ginger and green chili, perfect for a light breakfast or snack. This indian-inspired breakfast (vegan, gluten-free) ready in about 35 minutes layers chickpea flour (besan), water, ginger paste 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 200 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.

★ 4.5 (15 ratings) Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk 1 cup chickpea flour with 1 1/4 cups water, 1 tsp ginger paste, 1/2 tsp green chili paste, 1/4 tsp turmeric powder, and 3/4 tsp salt until smooth and lump-free.
  2. Step 2: Heat a non-stick skillet over medium heat and lightly grease it with 1 tsp oil.
  3. Step 3: Pour about 1/4 cup of the batter into the skillet and quickly spread it thinly into a 6-inch circle. Cook for 2-3 minutes until the edges lift and the bottom is lightly golden.
  4. Step 4: Flip carefully and cook the other side for 1-2 minutes until cooked through. Repeat with remaining batter, greasing the pan as needed.
  5. Step 5: Heat 1 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and wait for them to crackle, then add 6 curry leaves and sauté for 30 seconds until fragrant.
  6. Step 6: Drizzle the mustard-curry leaf tempering over the pancakes, sprinkle with 2 tbsp chopped fresh coriander, and serve immediately with lemon wedges for squeezing.

Frequently asked questions

How long does Khandvi-Inspired Savory Chickpea Flour Pancakes with Ginger take to make?

Total time is about 35 minutes (15 min prep + 20 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 Khandvi-Inspired Savory Chickpea Flour Pancakes with Ginger?

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 Khandvi-Inspired Savory Chickpea Flour Pancakes with Ginger?

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 Khandvi-Inspired Savory Chickpea Flour Pancakes with Ginger 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 Khandvi-Inspired Savory Chickpea Flour Pancakes with Ginger vegan?

Yes — this recipe is tagged vegan, 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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