For vegetarians or vegans, this pancake made of fiber cum protein-rich black chickpeas and fenugreek leaves can be enjoyed on its own or with sourdough bread.

Prep Time

10 minutes

Making Time

5 minutes

Yields

7-8 pieces

Ingredients

• 2 cups of black chickpeas, grounded
• 2 bunches of fresh fenugreek leaves, chopped
• 2-3 green chilies, chopped
• Sea salt to taste
• Ghee or cooking coconut oil
• Water for the batter

Directions:

• In a bowl add the black chickpea flour and some water to form a semi-liquid consistency batter
• Add all the ingredients into the batter and mix well
• In a pan heat 1 tbsp ghee or the cooking coconut oil
• Pour ¼ cup or 4 tbsp of the batter into the pan and spread it out thinly into a round shape
• Cook on low heat, when done turn side, and cook till done
• Serve hot and enjoy with sauce.

Notes:

• Can be used as a sandwich filling too!

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.