Recipes

Savoury Indian Style Broccoli Pancakes With Spicy Chili Tomato Ketchup

This egg and chickpea flour pancake with broccoli and mild curry spices can be enjoyed for either lunch or dinner.
Serves 2
Prep Time 15 min
Cook Time 15 min
Print Recipe

Ingredients

  • Pancakes

    • ¼ cup (60 mL) chick pea flour
    • ¼ cup (60 mL) rice flour
    • ¼ cup (60 mL) water
    • 2 eggs
    • 1 medium onion
    • 1 cup (250 mL) broccoli florets
    • 1 tsp (5 mL) curry powder or curry masala
    • salt, to taste
    • 2 tbsp (30 mL) oil
    • 1 tbsp (15 mL) cilantro, finely chopped, to garnish
    • 1 green chili, finely chopped, to garnish

  • Spicy Chili Tomato Ketchup

    • ¼ cup (60 mL) tomato ketchup
    • ¼ tsp (1.25 mL) chili powder
    • ¼ tsp (1.25 mL) smoked paprika
    • ¼ tsp (1.25 mL) chili flakes (optional)

Instructions

  • Step 1

    In a small bowl, combine Spicy Chili Ketchup ingredients together. Set aside.

  • Step 2

    In a food processor, combine onion and broccoli and process until finely chopped.

  • Step 3

    In a medium bowl, sift in chick pea and rice flours. Add water and eggs and whisk together until smooth. Mix in onion and broccoli mixture. Add curry powder or curry masala and salt.

  • Step 4

    In a non-stick skillet heat oil on medium-high. Add ¼ cup (60 mL) of pancake mixture and cook until bottom is golden brown. Flip over and cook on other side until golden in colour. Slide pancake onto a plate and continue with remaining batter.

  • Step 5

    Serve with Spicy Chili Tomato Ketchup. Yield = 5-6 small pancakes.

Nutrition Facts

Per serving
Calories308
Fat16 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate33 g
Fibre4 g
Sugars10 g
Protein10 g
Sodium440 mg

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