Based on those delicious potato and pea stuffed pastries that you find in Indian restaurants. This protein and veggie packed pancake makes a great lunch or hearty snack. I’ve eaten them for dinner, too.
Basically – I’m not going to lie – fried in olive oil which it not only absolutely delicious but also one of the healthiest oils you can eat. They have a crispy exterior and a soft filling – just like the real deal! I use chickpea flour, which is grain-free and is pretty nutrient-dense.
Topped with a squeeze of lime juice and minced fresh herbs, the flavors really pop! I use leftover cooked potatoes to make these pancakes, so I often fry some on the side to round out the meal. Potatoes in the pancake. Potatoes on the side. Because, can you ever really have too many potatoes?
1/4 c. chickpea flour
1/4 c. water
1 t. olive oil (plus more for the pan)
1/2 t. salt
1/2 t. turmeric
1 scallion, chopped
1/3 c. peas (frozen is ok)
1/3 c. chopped, cooked potato
zest of 1 lime
1/4 c. fresh cilantro
1/4 c. fresh parsley
1 T. fresh mint
juice of 1/2 a lime
Preheat a skillet over medium heat.
In a medium bowl, whisk together the chickpea flour, water, oil, salt and turmeric. Fold in the scallions, peas, potatoes and lime zest.
Pour 1 T. olive oil into the hot skillet. Spread the batter into a round pancake on the skillet. Cook for 3 min, then flip and cook for 3 min more. Remove from heat and transfer to a plate.
In a small bowl, juice the 1/2 lime. Finely mince all of the fresh herbs and toss with the lime juice to coat. Serve the pancake topped with her herb mixture. Also excellent topped with 1/2 a sliced avocado.