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Garam masala spiced carrots with chickpea pancakes

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Cuisine: Indian
Servings: 4 servings

Ingredients

Pancakes:

  • 2 cups chickpea flour
  • 2 cups water
  • 2 tablespoon olive oil

Garam Masala Spice Blend (you can also buy a garam masala blend at most grocery stores!)

  • 1 tablespoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon ground pepper
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon cayenne more or else depending on spice preference

Vegetables

  • 1 medium onion any color onion, diced
  • 3-4 cups carrots grated, save the carrot greens if they come with them!
  • 1-2 tablespoons coconut oil or neutral oil

For Serving:

  • Yogurt
  • Cilantro chopped
  • Green onions thinly sliced

Instructions

  • Combine the chickpea flour, water, and olive oil, Whisk until there are no clumps and set aside.
  • Combine all ingredients for the garam masala blend in a small container, you will have extra to use in other recipes!
  • Heat a medium saute pan on medium heat. Add 1 tbsp oil and then add about 1 tbsp of the garam masala spice. After about 30 seconds the spices should be fragrant; add the onions. Stir and cook the onion for about 5 minutes. and then add the carrots. If the onions and carrots are getting dry you can add more oil or a splash of water, if needed. After about 10 minutes, the carrots and onions should have softened. If you have the carrot tops, add about 1 cup of the chopped greens and saute about 1 minute until greens are wilted.
  • Heat a non-stick or a cast-iron skillet on medium-high heat and once warm add about a heaping 1/2 cup of the chickpea batter to the skillet and shake the pan to create a circular pancake. Cook until bubbles form, and then flip and cook another 1-2 minutes. Continue making pancakes, the batter should make another 3-4 pancakes.
  • To serve top the pancakes with the carrot mixture, yogurt, cilantro, and green onions.