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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
Makes 12 pancakes
- 2-3 cups pureed roasted squash
- 2/3 cup chickppea flour (besan)
- 2/3 cup AP flour
- 2/3 cup rice flour
- 1and3/4 cups hot water
- 1 teaspoon red pepper flakes
- 1/2 teaspoon cumin
- 1/2 teaspoon black mustard seed
- 1/2 teaspoon fennel seed
- 1 tablespoon grated ginger
- 2 + tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 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.
- Put the flours, hot water, red pepper flakes, salt, and baking powder in a blender. Mix to form a batter.
- Add the pureed squash to the batter.
- 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.
- Let the batter rest for at least 30 min, or up to 3 hours.
- 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.