Chickpea Veggie & Mushroom Puda (Savory Pancakes)
Chickpea Veggie & Mushroom Puda (Savory Pancakes) are a delightful combination of flavor and nutrition. These moist, savory pancakes are made with protein-rich chickpea flour, assorted vegetables, and aromatic spices, providing a perfect balance of taste and health. Not only are they quick to prepare, but they also make a delicious option for breakfast or a wholesome snack any time of the day.
Why make this Chickpea Veggie & Mushroom Puda (Savory Pancakes) recipe
- Protein-rich: Loaded with chickpea flour, these pancakes provide an excellent source of plant-based protein.
- Quick prep: This recipe can be whipped up in under 30 minutes, making it a great choice for busy mornings.
- Meal-prep friendly: Prepare a batch ahead of time and enjoy them throughout the week for convenient meals.
- Low-carb: Naturally gluten-free and low in carbs, they make for a healthy option for those watching their carbohydrate intake.
- Kid-approved: The delicious taste and fun shape of these pancakes are sure to win over even the pickiest eaters.
"The Chickpea Veggie & Mushroom Puda has become a staple in my kitchen! My kids love it, and I feel good about serving them something nutritious." – Sarah J.
How to make Chickpea Veggie & Mushroom Puda (Savory Pancakes)
Making Chickpea Veggie & Mushroom Puda (Savory Pancakes) is simple and requires minimal equipment. You’ll need a mixing bowl, a whisk, and a non-stick pan to cook the pancakes. This versatile recipe allows you to incorporate your favorite vegetables, making it a great way to clean out the fridge while getting your daily dose of veggies. For more healthy recipes, check out our Creamy Chicken Casserole.
Ingredients
- 1 cup chickpea flour (besan)
- 1 cup water
- 1 cup chopped vegetables (such as spinach, bell peppers, onions, and mushrooms)
- 1-2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- Oil for cooking
These ingredients can be adjusted based on your taste preferences and what you have on hand. The Chickpea Veggie & Mushroom Puda (Savory Pancakes) can incorporate seasonal vegetables or even a variety of spices for added flavor.
Directions
- In a mixing bowl, combine the chickpea flour, water, cumin seeds, turmeric powder, and salt to make a smooth batter.
- Add the chopped vegetables and green chilies to the batter and mix well.
- Heat a non-stick pan over medium heat and add a little oil.
- Pour a ladleful of batter onto the pan and spread it into a circle.
- Cook until the bottom is golden brown and then flip to cook the other side.
- Repeat with the remaining batter, adding more oil as needed.
- Serve hot with chutney or yogurt.
For additional variations, you might find our recipe for [Healthy Meal Prep for Weight Loss](https://tastyfitrecipes.com/healthy-meal-prep-for-weight-loss/) helpful.
How to serve Chickpea Veggie & Mushroom Puda (Savory Pancakes)
These savory pancakes are best served hot and can be accompanied by a variety of dips, such as mint chutney, yogurt, or a spicy salsa. They make an excellent breakfast, but can also serve as a nourishing lunch or snack. For a light meal, pair them with a simple side salad for added freshness and nutrition.
How to store
Store leftover Chickpea Veggie & Mushroom Puda (Savory Pancakes) in the refrigerator for up to 3 days. To reheat, simply place them in a non-stick pan over low heat until warmed through, or pop them in a microwave for 30-60 seconds. For longer storage, freeze the cooked pancakes in a single layer, then transfer them to a freezer-safe container. They can be kept in the freezer for up to 2 months. For safe storage timing, see USDA FoodData Central.
Tips to make
- Use a non-stick pan: This will ensure that the pancakes don’t stick and are easy to flip.
- Customize vegetables: Feel free to experiment with other vegetables such as zucchini, carrots, or even cheese for added flavor and nutrition.
- Preheat the pan well: Ensuring that the pan is hot will help achieve a crispy exterior while keeping the inside tender.
- Adjust consistency: If your batter is too thick, add a little more water to achieve the desired consistency.
Variations
- Add herbs: Fresh herbs like cilantro or parsley can enhance flavor and add freshness.
- Spice it up: Consider adding spices such as garam masala, chili powder, or even a pinch of paprika for a smoky flavor.
- Cheese option: For a richer flavor, add shredded cheese to the batter before cooking.
FAQs
What can I serve with Chickpea Veggie & Mushroom Puda (Savory Pancakes)?
You can serve these pancakes with chutney, yogurt, or a fresh salad to enhance the meal.
Can I make Chickpea Veggie & Mushroom Puda (Savory Pancakes) in advance?
Yes, you can make them ahead of time, store them in the fridge, and reheat them when you are ready to eat.
How do I ensure my Chickpea Veggie & Mushroom Puda (Savory Pancakes) turn out crispy?
Make sure your pan is preheated and avoid overcrowding the pan, which can trap steam and make them soggy.
For more health tips and recipes, visit Healthline for expert advice and insights.
Enjoy crafting your Chickpea Veggie & Mushroom Puda (Savory Pancakes), and don’t forget to share your experiences in the comments! Happy cooking!
Chickpea Veggie & Mushroom Puda
Ingredients
Pancake Batter
- 1 cup chickpea flour (besan) Base for the pancakes, rich in protein.
- 1 cup water To mix with flour for batter.
- 1 teaspoon cumin seeds Adds a warm, earthy flavor.
- 1/2 teaspoon turmeric powder Provides color and health benefits.
- Salt to taste Salt Season to your preference.
Vegetable Mixture
- 1 cup chopped vegetables (such as spinach, bell peppers, onions, and mushrooms) Use any preferred vegetables.
- 1-2 pieces green chilies, finely chopped Adjust for spice preference.
Cooking Ingredients
- Oil as needed Oil for cooking For frying the pancakes.
Instructions
Preparation
- In a mixing bowl, combine chickpea flour, water, cumin seeds, turmeric powder, and salt to make a smooth batter.
- Add the chopped vegetables and green chilies to the batter and mix well.
Cooking
- Heat a non-stick pan over medium heat and add a little oil.
- Pour a ladleful of batter onto the pan and spread it into a circle.
- Cook until the bottom is golden brown, then flip to cook the other side.
- Repeat with the remaining batter, adding more oil as needed.
Serving
- Serve hot with chutney or yogurt.