Rolled Chickpea Flour Pancakes with Cilantro and Cumin

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, delicate pancakes made with chickpea batter and fresh herbs, rolled into elegant spirals that melt in your mouth. This Indian-inspired vegetarian recipe, ready in about 45 minutes, layers chickpea flour, water, yogurt 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: 30 min Cook: 15 min Serves 4 Indian cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 cup chickpea flour, 1/2 cup water, 1/4 cup yogurt, 1/2 teaspoon salt, 1/2 teaspoon cumin seeds, 1/4 teaspoon coriander powder, and 1/4 teaspoon turmeric. Whisk until smooth, cover, and let rest for 30 minutes.
  2. Step 2: Heat 1 tablespoon oil in a non-stick skillet over medium heat. Add 1/4 teaspoon cumin seeds (from the total 1/2 teaspoon) and cook for 10 seconds until fragrant.
  3. Step 3: Add 1/4 cup chopped cilantro to the skillet and cook for 30 seconds until vibrant and fragrant.
  4. Step 4: Pour the batter from step 1 into the skillet, spreading it into a thin, even layer. Cook for 8-10 minutes until edges set and bottom is golden brown.
  5. Step 5: Carefully flip the pancake with a spatula and cook for another 5-7 minutes until golden on both sides.
  6. Step 6: Let cool for 5 minutes, then cut into thin strips and roll each strip into a spiral for serving.

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