Equipment
Ingredients
Vegetables & Herbs
- 250 g cauliflower, grated or riced
- 150 g carrots, peeled and grated
- 100 g red onion, finely chopped
- 15 g fresh cilantro, finely chopped, stems included
Binder & Dairy
- 200 g low-fat cottage cheese, small curd, excess liquid drained
- 100 g chickpea flour
- 2 eggs, lightly beaten
Spices & Seasoning
- 10 g fresh ginger, peeled and grated
- 3 g ground turmeric
- 4 g ground cumin
- 3 g garam masala
- 5 g salt
Cooking Oil
- 30 ml olive oil
Nutrition (per serving)
Method
Using a box grater, grate the cauliflower and carrots into fine shreds. Gather the grated cauliflower and place it in a clean kitchen towel.
Twist the kitchen towel tightly to squeeze out and discard as much excess moisture from the cauliflower as possible. This prevents the pancake batter from becoming watery.
In a large mixing bowl, combine the drained cottage cheese, beaten eggs, chickpea flour, freshly grated ginger, turmeric, cumin, garam masala, and salt. Stir vigorously until a thick, cohesive paste forms.
Add the squeezed cauliflower, grated carrots, red onion, and fresh cilantro to the bowl. Fold the vegetables gently into the spiced cheese mixture until evenly distributed.
Allow the batter to sit undisturbed at room temperature. This hydrates the chickpea flour and allows the flavors to meld.
Heat a non-stick skillet over medium heat to 175 C / 350 F and add a small amount of olive oil. Drop 60g portions of batter into the pan, flattening them slightly with a spatula. Cook until deep golden brown on the bottom, then flip carefully and cook the other side. Ensure the center is cooked through and reaches an internal temperature of 74 C / 165 F for the egg protein.
Transfer the cooked pancakes to a warm plate. Serve immediately alongside a cooling mint yogurt or tamarind chutney.
Chef's Notes
- Squeezing the moisture from the grated cauliflower is the single most important step; skipping it will result in a watery batter that steam-cooks rather than crisps.
- Using chickpea flour (besan) not only keeps this recipe naturally gluten-free but also imparts an authentic, earthy flavor characteristic of classic Indian savory snacks like pakoras and chilla.
- Low-fat cottage cheese is an excellent secret ingredient here. It adds high-quality protein and moisture, and as it heats, it curds slightly, mimicking the texture of traditional crumbled paneer.
- For the crispest edges, ensure your skillet is fully preheated before dropping the batter, and use a thin layer of oil rather than a dry pan.
Storage
Refrigerator: 4 days — Store in an airtight container with parchment paper between layers to prevent sticking.
Freezer: 2 months — Freeze flat on a baking sheet before transferring to a freezer-safe bag.
Reheating: Reheat in a skillet over medium heat for 3-4 minutes per side, or in an oven at 175C/350F for 10 minutes to restore crispness.
