DELICIOUS CHICKPEA VEGETABLE PANCAKES IN LESS THAN 10 MINUTES WITH GREEN ONION CHUTNEY

Chickpea Vegetable Pancakes that take less than 10 minutes to make. These vegetable pancakes are nutritious and delicious and the coriander green onion chutney makes it taste even more delicious. 🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you-- /channel/UCc5O8GaMvAGjmvENEvvqZrg Ingredients Required For Making Vegetable Chickpeas Pancake - Makes four 10 inch diameter pancakes. * 1 cup canned chickpeas. Discard the water in which the beans are soaked and give them them a good rinse under fresh tap water. You can even use 1/2 cup dry chickpeas. Soak them overnight and cook them in pressure cooker or in a pot, till tender. * 1 & 1/4th cup all purpose flour(maida). You can use chickpea flour or whole wheat flour instead. * 1 tablespoon baking powder * 1 medium or 1 cup shredded carrot * 1 medium onion finely chopped * 3 spring onions (green onions or scallions) * 1 green chilli finely chopped (optional) * 1/2 cup packed coriander leaves(cilantro) finely chopped. Can even use parsley if you do not like coriander. * 1 & 1/4 th cup cold water, chilled will be better. You may need more or less depending on the variety of flour you are using. Your batter must not be too thick nor too runny. Add water a little at a time until it reaches your desired consistency. * freshly ground black pepper * 1/2 teaspoon salt * 1 teaspoon heaped curry powder or any seasonings or spice powders according to your preference. Check out my curry powder recipe link below - /watch/gvuDtbCNtUVND * 1 tablespoon oil to be added while making batter + 3 tablespoons oil for making each pancake. If you want your pancakes to be crispy then please use this amount of oil. * 1 teaspoon chopped garlic or 3 large garlic cloves For green onion coriander chutney - * 1/2 of a large bunch of coriander leaves (cilantro) * 4 green onions. Use only the green parts of green onion. Add the white parts to the batter. * 4 tablespoons heaped plain unflavored yogurt. Add 1 tablespoon in the blender with other ingredients and mix 3 tablespoons with the green blended paste. Vegan options - You can use any non dairy yogurt. Cashew yogurt is my personal favorite. Add a dash of lemon juice with other ingredients. You can even use coconut milk or coconut cream. * a pinch of salt. Chaat masala already has added salt so be very careful while adding extra salt. * 1/2 teaspoon chaat masala * 1/2 of a green chilli or 1/4 th teaspoon coarsely ground black pepper * 1 to 2 tablespoons water to keep the blender blades going. This chutney stays good in the refrigerator for a day. Please serve these pancakes hot right after making them to enjoy that maximum crispiness. They still taste good when they are cold but will not stay crispy. KEEP IN TOUCH FOOD LOVERS - My email - bumbicurry@gmail.com. Share the photos of your culinary success by emailing me. Facebook - https://www.facebook.com/currieswithbumbi 🎬 Related Videos - 🎬 Vegetable Oats Pancakes - /watch/QhzXWPogbJ7gX 🎬 Vegetarian & Vegan Recipes - /playlist/PLxgPEcdhkY4HGC40CzrMe3Itzjr2-AwUt 🎼Background Music - (From YouTube Audio Library)- Walking In The Sky By Nico Staf Sightlines By Jeremy Blake #vegetablepancakes #vegetarianrecipes #currieswithbumbi DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos. Have a happy and safe cooking experience.

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