4.2/5 rating (33 votes)


Spiced Indian Pancakes

  • Heat Hot
  • Serves 4
  • Prep 5 mins
  • Marinade 30 mins
  • Cook 5 mins

Spicy pancakes made with chickpea flour.

Hari says

These little Indian frittata's or pancakes are so easy to make and you can add more vegetables to them if you want to make it more of a meal. These are perfect if you are wheat or dairy intolerant as they are made with chickpea flour but I like them as a light lunch and serve them with either some dhal or Bombay potatoes. I have also been known to cook these on pancake day and an Indian alternative. However you fancy them they are lovely and have a warming chilli hit. You know you want to, so give them a go.

  • Ingredients
  • Method
  • 450g chickpea flour
  • 700ml water
  • 1 tsp salt
  • ½ tsp chilli powder
  • 1 tsp carom seeds (if you can't find these use cumin seeds)
  • 1 large red onion
  • 4 chillies
  • 1 clove garlic, minced (optional)
  • Fresh coriander, finely chopped
  • Vegetable oil for frying


  1. Sift the gram flour and salt into a large mixing bowl.
  2. Place onions and chillies into a blender and blitz. Place into the bowl with the flour.
  3. Add carom or cumin seeds.
  4. Add fresh chopped coriander.
  5. Stir in water to create a loose batter – leave for about 30 minutes.
  6. Heat the pan on a medium heat and pour in about two teaspoons of oil.
  7. Pour in four tablespoons of the batter into the middle and tilt the pan to get an even coverage of the batter.
  8. Leave to cook for about two-three minutes and once you can see small bubbles appearing on the top check that it is turning golden on the bottom. Flip the pancake with a spatula and cook the other side for another minute or so.

Served with

These are amazing just on their own with some pickle for a lovely lunch or with some masala potatoes and salad or an evening meal.

Nutritional information

Typical values* per Serving
Fat (g)6.6
of which saturates (g)0.5
Carbohydrates (g)40
of which sugars (g)3.1
Fibre (g)8.5
Protein (g)15
Salt (mg)1.2
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (4)

  • Hari


    24 March 2015 at 14:11 |
    Hi Randy
    Great picture they look great. I think these are so tasty - so pleased you tried them.


  • Randy


    24 March 2015 at 14:06 |
    I finally wound up making these earlier this month. Thanks for the recipe and tips; it was a great breakfast with some homemade cinnamon-honey yogurt :)



  • Hari


    17 February 2015 at 16:56 |
    Hi Randy
    Thanks for your comments. You can do either really they are both good - just chop them up small. The batter needs to be slightly thicker then that you would use for crepes. Let me know how you get on.


  • Randy


    17 February 2015 at 16:20 |
    If you were to add vegetables to these, would you add it directly to the batter so they're mixed in, or would it be better to sprinkle them on top while it cooks, more similar to an uttapam or dosa?

    Also, approximately how thick is ideal for these? Thin like a tortilla or crepe, or thicker, like a Western-style pancake?


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