Pepper Pancakes with Fresh Cilantro Chutney

recipe

Yield:

6 servings (serving size: 1 pancake, about 2 teaspoons chutney, and 1 tablespoon yogurt)

Recipe from

Cooking Light

Nutritional Information

Calories 114
Fat 3.1 g
Satfat 0.2 g
Monofat 1.2 g
Polyfat 0.6 g
Protein 4.8 g
Carbohydrate 17.5 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 309 mg
Calcium 49 mg

Ingredients

2 1/4 cups loosely packed cilantro leaves (about 1 1/4 ounces)
1/4 cup mint leaves, torn
2 tablespoons chopped green onions
2 teaspoons fresh lime juice
1 teaspoon canola oil
1/2 teaspoon sugar
1 small garlic clove, quartered
Cooking spray
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped onion
2 teaspoons finely chopped seeded serrano chile (about 1 chile)
4 ounces chickpea (garbanzo bean) flour (about 1 cup)
1 1/2 ounces semolina or pasta flour (about 1/4 cup)
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon fennel seeds, crushed
1 cup water
1 1/2 teaspoons canola oil, divided
6 tablespoons plain fat-free yogurt

Preparation

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

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper and 1/4 cup onion; cook 4 minutes, stirring frequently. 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. Add flours, salt, cumin, and fennel seeds to bell pepper mixture. Stir in 1 cup water, and let stand 3 minutes.

3. Heat 1/2 teaspoon oil in pan over medium heat. 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. Serve with chutney and yogurt.

Note:

David Bonom,

March 2009
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