Chickpea Pancakes with Paneer + Lime Pickle
Paneer Cheela
Why This Recipe Works
A versatile pantry staple, these savory chickpea pancakes are elevated with a punchy topping of zesty lime pickle and sautéed paneer. The batter is lightened with a touch of baking powder and fresh herbs.
Instructions
Whisk together the chickpea flour, spices, and baking powder with water. Let the batter rest for 20 minutes to thicken.
Fry the paneer in oil for 4 minutes until the edges are golden and crisp. Stir in the chopped lime pickle and a pinch of salt, then set aside.
Mix the herbs into the batter. Pour a ladle of batter into an oiled non-stick pan and cook for about 2 minutes per side, flipping when the edges brown.
Serve the pancakes hot, topped with the sautéed paneer mixture and a few extra fronds of fresh dill.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
