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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.

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

  1. 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.
  2. mushroomsonionvegetable oil
    Heat 1 tsp oil in a skillet over medium-high. Add mushrooms and onion; cook until browned, 6-7 minutes.
  3. tomatogarlicgreen chilisalt
    Add garlic and chili; cook 30 seconds. Stir in tomato and remaining salt; cook 2-3 minutes until saucy. Turn off heat.
  4. 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.
  5. Flip and cook 1-2 minutes more. Slide onto a plate.
  6. mushroomsplain yogurtlemon juice
    Top with the spiced mushrooms and serve with yogurt and lemon on the side.

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