nepali

Chickpea Flour Pancake with Spiced Mushrooms and Yogurt

This dish pairs chickpea flour with mushrooms, sliced, plain yogurt and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

100 g Carbohydrates

18 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

97g chickpea flour (besan) 353 kcal
176g mushrooms, sliced 39 kcal
62g onion, thinly sliced 25 kcal
106g tomato, diced 19 kcal
123g plain yogurt 75 kcal
13g vegetable oil 115 kcal
7g garlic, minced 10 kcal
1g green chili, finely chopped 0 kcal
0.88 tsp (2g) ground cumin 8 kcal
0.44 tsp (1g) ground turmeric 3 kcal
9g lemon juice 3 kcal
0.66 tsp (1g) salt 0 kcal

Cooking instructions

chickpea flour (besan)ground cuminground turmericsalt
Whisk chickpea flour, 1/2 cup water, half the salt, turmeric, and cumin into a smooth batter; rest 5 minutes.
mushroomsonionvegetable oil
Heat 1 tsp oil in a skillet over medium-high. Add mushrooms and onion; cook until browned, 6-7 minutes.
tomatogarlicgreen chilisalt
Add garlic and chili; cook 30 seconds. Stir in tomato and remaining salt; cook 2-3 minutes until saucy. Turn off heat.
vegetable oil
Wipe skillet, then heat remaining oil over medium. Pour in batter and spread into a thin pancake; cook 2-3 minutes until set.
Flip and cook 1-2 minutes more. Slide onto a plate.
mushroomsplain yogurtlemon juice
Top with the spiced mushrooms and serve with yogurt and lemon on the side.