Pakora Pancakes
Prep time
Cook time
Total time
Recipe type: Snack
Cuisine: Indian
Serves: 2
  • 2 onions, chopped fine almost into a mince
  • 3 tbsp coriander leaves, chopped fine
  • ½ cup chickpea flour (besan)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp chili powder (use less if you don't want them too spicy)
  • ½ tsp turmeric (optional)
  • Salt about ½ tsp or to taste
  • Oil as needed
  1. Mix all ingredients with enough water to make a batter that's about the consistency of regular pancake batter.
  2. Coat a cast-iron or nonstick griddle with about ½ tsp of oil. Heat until the oil is hot but not smoking.
  3. With a quarter-cup measure, spread the batter on the griddle in a thin, round pancake, about 4-5 inches in diameter.
  4. Let it cook without covering until the sides start drying up.
  5. Lift a corner gently with a spatula. If it lifts easily, and the color is golden-brown, gently ease the pancake onto the spatula and flip over.
  6. Let the other side cook about a minute until it too turns golden and crisp.
  7. Serve hot. Yum.
Recipe by Holy Cow! Vegan Recipes at