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Pepper Pancakes with Fresh Cilantro Chutney

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

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

Nutrition 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

How to Make It

  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.