Savory Indian Pancakes

Approximately four 5-inch pancakes | 20 minutes

This is a wonderful dish full of protein that helps build strong bodies and energizes the whole system.


  • 1 cup garbanzo (chickpea) flour
  • 4 oz soft tofu, well-drained and crumbled into tiny pieces
  • ½ cup finely chopped onions
  • 1 Tbsp finely chopped ginger root (peeled)
  • 1 Tbsp chopped fresh cilantro
  • ½ tsp ajwan (oregano seeds) (optional)
  • 1 tsp salt
  • ½ tsp red chili flakes (optional)
  • ¼ tsp baking soda
  • 3/4 – 1 cup water


  1. 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. 
  2. Heat a skillet over medium-high heat before adding one tsp of cooking oil. If the skillet is not hot enough to start with, your pancakes will turn out soggy. 
  3. Once the oil is shimmering, pour in the batter to make a 5-inch pancake. Cook until golden brown on each side, adding more oil before flipping if necessary.


Notes: If cooking for children, reduce spices to taste.