Khandvi-Inspired Savory Chickpea Flour Pancakes with Ginger

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Thin, spiced chickpea flour pancakes flavored with ginger and green chili, perfect for a light breakfast or snack. This Indian-inspired breakfast recipe (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.

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.

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