Savory Indian Chickpea Pancake with Tofu

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 8.17 ounces

Ingredients

Tofu
6 cups Tofu, Extra Firm
1/2 cup Stock, Vegetable
4 tsp Tomato Paste, canned
4 tsp Curry Powder, mild
4 tsp Garlic, powder
4 tsp Salt, Kosher

Cilantro Mint Chutney
2 cups Cilantro, fresh, large stems removed
2 cups Mint, fresh, stems removed
1 tbsp Peppers, Serrano, seeded
3.0 ea Garlic, cloves, peeled, whole
1 tsp Cumin, ground
1 tsp Lemons, juice
1/2 tsp Salt, Kosher
1/3 cup Water

Curry Ketchup
3/4 cup Ketchup
4 tsp Curry Powder, mild
3/4 tsp Pepper, Black, ground

Chickpea Pancakes
1 1/2 cups Flour, Chickpea
2 1/4 cups Water
1 tsp Salt, Kosher
1/4 tsp Turmeric, ground
1/4 tsp Cumin Seed, whole
3/4 cup Onions, Red, small dice
2 tbsp Peppers, Serrano, minced
1/2 cup + 4 tbsp Cilantro, fresh, chopped
1 cup Squash, Zucchini, grated
4 tbsp + 1 tsp Oil, Canola

Preparation

1. For crispy tofu – Preheat oven to 375 F. Press Tofu for 15 minutes. In a mixing bowl, crumble tofu. Reserve. In a separate mixing bowl, whisk together vegetable stock, tomato paste, curry powder, garlic powder, and salt to combine.
2. Add sauce mixture to tofu and coat tofu. Place on parchment lined sheet pan and bake for 40-45 minutes or until golden brown and crispy, rotating pan and stirring every 10 minutes. Reserve.
3. For cilantro mint chutney – In a blender, add cilantro, mint, serrano peppers, 3 garlic cloves, cumin, lemon juice, salt, and water and blend until smooth. Reserve.
4. For curry ketchup – In a mixing bowl, combine ketchup, curry powder, and black pepper. Allow to sit for at least 5 minutes. Reserve.
5. For chickpea pancakes – In a large mixing bowl place chickpea flour and half of water, whisking well. Whisk remaining water slowly to create a smooth batter. Batter should be consistency of a crepe batter, somewhat thin. Add salt, turmeric, ground, cumin seed, red onions, serrano peppers, cilantro, squash, zucchini, and canola oil and whisk well. Allow batter to sit for at least 5 minutes.
6. Heat a non-stick skillet over medium heat. Add 1 teaspoon oil to pan. Place 1/4 cup batter into skillet and spread around with a spatula to create a 6 inch pancake. Cook until edges start to come up and bottom is golden brown, about 4-6 minutes. Flip and cook for another 2-3 minutes. Remove and keep hot. Repeat step with remaining batter.
7. To Plate – Place 1 chickpea pancake on a plate. On right side of pancake 1/2 cup of crispy tofu. Drizzle 1 Tablespoon of chutney over tofu. Fold pancake over top of tofu. Drizzle 1 Tablespoon curry ketchup over top and sprinkle with 1 teaspoon cilantro.

Nutrition information

Calories: 196 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Carbohydrate: 17g Fiber: 4.5g Total Sugars: 3.8g Protein: 12g Sodium: 612mg