Besan Ka Poora (Chickpea Pancakes) with Spicy Apricot Chutney

Name: Besan Ka Poora (Chickpea Pancakes) with Spicy Apricot Chutney
Prep time: 25 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup besan (chickpea) flour; 1 small red onion, peeled and finely chopped; 2 green chiles, finely chopped (optional); 2 tablespoons finely chopped cilantro; 1 teaspoon ajwain (carom seeds) or cumin seeds; 1 teaspoon ajwain (carom seeds) or cumin seeds; 1 teaspoon chaat masala (optional); ¼ teaspoon red chile powder (optional); Cooking oil or ghee; Cooking oil or ghee; 1 whole dried red chile pepper; 2 tablespoons canola oil; 2 teaspoons coriander seeds, lightly crushed; 1 teaspoon cumin seeds; ½ teaspoon black peppercorns, lightly crushed; ¼ teaspoon fenugreek seeds; ½ teaspoon hing or asafetida; 1 inch ginger, peeled and finely chopped; 1 green chile, finely chopped; ½ pound dried apricots, cut into ¼-inch dice; 5 ounces apricot jam; ¼ cup rice wine vinegar; 1 cup water; Salt to taste

Preparation info

Makes
6–8
panc akes

Difficulty
Easy
Ready in
25 min

Appears in

Les Dames d'Escoffier New York Cookbook

By Silvia Baldini and Sharon Franke

Published 2023

About

Whenever my family gathers together, we always make Besan Ka Poora for breakfast. I don’t know when the tradition started, but my dad and his brothers have been making these savory Indian pancakes on a hot iron griddle for as long as I can remember. This recipe is filling, versatile and high in protein—the perfect meal for my family of vegetarians and satisfying for every kind of eater.

Ingredients

Americas
United States
New York
Starter
Breakfast
Vegan

Ingredients

Method