Chickpea Pancake




Ingredient                                Quantity


  • Chickpea flour (besan)  1 cup
  • Yoghurt  2/3rd cup
  • Double cream ½ cup
  • Cayenne pepper ½ tsp
  • Turmeric powder 1 tsp
  • Salt                             as required
  • Vegetable oil                                       to grease


  • Avocado (scooped out)                           1 no
  • Cherry tomato (halved)                  3 no
  • Jalapeno (slices) 2 tsp
  • Cilantro (chopped) ½ tsp
  • Lemon juice 1 tsp
  • Salt as required
  • Spring Onion 2 tea spoon


Honey yoghurt drizzle

  • Yoghurt (drained) 2 tbsp
  • Honey 2 tsp



  1. Prepare a batter with the chickpea and yoghurt mixture with the spices to a coating consistency.
  2. Preheat a crepe pan and grease lightly with oil and heat up.
  3. Pour the batter to cook till lightly brown on the base and pancake is firm on one side.
  4. Flip over and cook on the other side as well.
  5. Mix the ingredients for the picadillo and season.

Place the prepared pancakes on the serving plate, top up with the picadillo, drizzle with the honey yoghurt and serve.


Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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