Savory Indian Pancakes

Recipe by Bibiji Inderjit Kaur, Ph.D

Bibiji is gifted with the capacity to create gourmet delights for cozy family meals or for crowds of hundreds. She has taught cooking classes all over the country and has written a cookbook, A Taste of India. Here is a delicious and nutritious recipe that both children and adults will love. For children, reduce the spices to taste. This is a wonderful dish full of protein that helps build strong bodies and energizes the whole system.

Yield: approximately four 5-inch pancakes.

1 cup garbanzo flour (chickpea flour)

4 oz well-drained soft tofu crumbled and mashed to tiny pieces

½ cup finely chopped onions

1 Tbs finely chopped ginger root (peeled)

1 Tbs chopped fresh cilantro

½ tsp ajwan[1] (oregano seeds) (optional)

1 level tsp salt

½ tsp red chili flakes (optional)

¼ tsp baking soda

3/4 – 1 cup water

Add the salt and baking soda to garbanzo flour. Add water to create a batter just thin enough to be poured. Then add all the other ingredients and mix. Heat a skillet to high heat and then lower the temperature a bit and add one tsp of cooking oil. Pour in the batter to make a 5-inch pancake. Cook it until bubbles form. Lift the pancake and add a bit more oil if necessary before turning. If the skillet is not hot enough to start with, the pancake will be very soggy. Cook until golden brown on each side.

Dr. Bibiji Inderjit Kaur, the wife of Yogi Bhajan for 41 years, serves the position of Bhai Sahiba (Chief Religious Minister) of Sikh Dharma. She is known around the globe as a revered “mother” and honored as an ambassador of good will for all. She is a clinical therapist, writer, speaker, teacher, and has served as a representative for 3HO to the Non-Governmental Organizations of the United Nations.