Pepper Pancakes with Fresh Cilantro Chutney

Name: Pepper Pancakes with Fresh Cilantro Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon canola oil; 2 teaspoons canola oil, divided; 237 milliliters ounces chickpea (garbanzo bean) flour (about; 35 grams 1/4 cups loosely packed cilantro leaves (about; 6 Tbsps plain fat-free yogurt; 1 teaspoons fennel seeds, crushed; 1 small garlic clove, quartered; 2 Tbsps chopped green onions; 1 teaspoons ground cumin; 2 teaspoons fresh lime juice; 59 milliliters mint leaves, torn; 59 milliliters finely chopped onion; 59 milliliters 1/2 ounces semolina or pasta flour (about; 118 milliliters finely chopped red bell pepper; 1 teaspoons salt; 2 teaspoons finely chopped seeded serrano chile (about 1 chile); 1 teaspoons sugar; 237 milliliters water

Pepper Pancakes with Fresh Cilantro Chutney is a vegetarian morn meal. This recipe makes 6 servings with 136 calories, 7g of protein, and 3g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have sugar, salt, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place first 7 ingredients in a food processor; pulse 4 times or until chopped.

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Food Processor

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add bell pepper and 1/4 cup onion; cook 4 minutes, stirring frequently.

Ingredients you will need

Bell Pepper

Onion

Add serrano; cook 1 minute.

Place bell pepper mixture in a large bowl. Weigh or lightly spoon flours into dry measuring cups; level with a knife.

Ingredients you will need

Bell Pepper

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Measuring Cup

Knife

Bowl

Add flours, salt, cumin, and fennel seeds to bell pepper mixture. Stir in 1 cup water, and let stand 3 minutes.

Ingredients you will need

Fennel Seeds

Bell Pepper

Cumin

Water

Salt

Heat 1/2 teaspoon oil in pan over medium heat.

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Cooking Oil

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Frying Pan

Pour 1/3 cup batter per pancake into pan; spread batter into 2 (5-inch) circles. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes; cook 2 minutes or until bottoms are lightly browned. Repeat procedure twice with remaining oil and batter.

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