Equipment
Ingredients
Dry Batter Base
- 250 g chickpea flour (besan), sifted
- 3 g turmeric powder
- 4 g cumin seeds
- 2 g kashmiri chili powder
- 6 g salt
- 2 g ajwain (carom seeds), crushed slightly
Vegetables & Protein
- 150 g cauliflower, finely grated or riced
- 100 g carrot, grated
- 150 g low-fat cottage cheese, drained well and crumbled
- 15 g fresh cilantro, chopped
- 1 green chili, finely minced
- 10 g ginger, freshly grated
Liquids & Cooking
- 350 ml water
- 15 ml neutral oil
Nutrition (per serving)
Method
Combine chickpea flour, turmeric, cumin seeds, chili powder, salt, and ajwain in a large mixing bowl. Whisk to break up any flour lumps.
Slowly pour in the water while whisking continuously to create a smooth batter similar to heavy cream. If the batter is too thick, add water 10ml at a time.
Add the grated cauliflower, carrots, ginger, green chili, and cilantro. Fold gently. Add the crumbled cottage cheese last, folding lightly to keep distinct curds intact. Let batter rest for 15 minutes.
Heat a non-stick skillet over medium-high heat (approx 190°C/375°F). Brush lightly with oil.
Ladle about 80ml (1/3 cup) of batter into the center of the pan. Using the back of the ladle, gently spread it into a circle about 15cm in diameter. Do not spread too thin or the vegetables will tear the pancake.
Cook for 2-3 minutes until the edges lift and the underside is golden brown. Small bubbles may appear on the surface.
Flip carefully and cook the other side for 2 minutes until browned and the vegetables are tender-crisp.
Remove from pan and repeat with remaining batter. Serve immediately.
Chef's Notes
- Drain the cottage cheese thoroughly before adding. Excess moisture will make the pancakes soggy rather than crisp.
- For a true low-fat version, use a high-quality non-stick pan and simply wipe it with an oil-dipped paper towel between batches.
- These are excellent served with mint chutney or a side of raita (yogurt dip) to balance the spices.
- If using volume measurements, remember that grated vegetables release water; add water to the batter conservatively at first.
Storage
Refrigerator: 3 days — Store with parchment paper between layers to prevent sticking.
Freezer: 1 month — Reheat directly from frozen in a toaster or dry skillet.
Reheating: Warm in a dry skillet over medium heat for 1-2 minutes per side until crisp.
