Recipes
Savoury Indian Style Broccoli Pancakes With Spicy Chili Tomato Ketchup
These pancakes offer a unique take on traditional Indian flavours, combining broccoli and chickpea flour into a nutritious meal. With mild spices and topped with spicy chili tomato ketchup, they can brighten up any lunch or dinner spread while adding essential vitamins and minerals to your plate.
Serves
2
Prep Time
15 min
Cook Time
15 min
Print RecipeIngredients
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 | |
|---|---|
| Calories | 308 |
| Fat | 16 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 33 g |
| Fibre | 4 g |
| Sugars | 10 g |
| Protein | 10 g |
| Sodium | 440 mg |
