Author Notes
I was trying to think what to do with some left over roasted acorn squash. I knew I was going to puree it, but then what? I decided to mix it into Indian inspired chickpea pancakes. I love the velvety, melt in the mouth feeling of chickpea flour pancakes! You can go ahead and roast an acorn squash just for this, but it's ideal when you have any kind of left over veggie that will puree. (I used several recipes for chickpea pancakes, but this is mainly inspired by Julie Sahni). You could serve this with yogurt or chutney on the side, we gobbled them up plain. —Tashipluto
Ingredients
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2-3 cups
pureed roasted squash
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2/3 cup
chickppea flour (besan)
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2/3 cup
AP flour
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2/3 cup
rice flour
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1and3/4 cups
hot water
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1 teaspoon
red pepper flakes
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1/2 teaspoon
cumin
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1/2 teaspoon
black mustard seed
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1/2 teaspoon
fennel seed
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1 tablespoon
grated ginger
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2 + tablespoons
vegetable oil
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1 teaspoon
salt
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1/2 teaspoon
baking powder
Directions
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Puree the roasted squash in a food processor. You should end up with 2 or 3 cups of puree, more will just have a stronger squash flavor, no problem.
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Put the flours, hot water, red pepper flakes, salt, and baking powder in a blender. Mix to form a batter.
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Add the pureed squash to the batter.
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Heat two tablespoons of oil in a small frying pan and add the mustard seeds, fennel seeds, and cumin until they "pop" and get toasty. Add to the batter, along with grated ginger.
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Let the batter rest for at least 30 min, or up to 3 hours.
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Now, you're just making pancakes. Heat a griddle and lightly oil. Pour the batter onto the griddle in whatever size pancakes you like. I did about 3" pancakes. cook for about two minutes per side.
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