Chickpea Flour Pancake with Avocado Spread and Stir-Fried Veggies

My go-to easy, savory breakfast, loaded with veggies and flavor! Roll it up, eat as a pancake or cut it into triangles to serve it like a thin crust pizza. The “kala namak” (black salt), has a distinctive, sulphurous, pungent smell. It has a savory, umami taste and is often used as an egg substitute to give the dish a flavor reminiscent of eggs. It can be easily found in most South Asian stores.

Makes 2

For the avocado spread
1 ripe avocado
1 clove of garlic, crushed
1 jalapeño, finely chopped (or as needed)
Juice from 1/2 lime
Salt, to taste
Mash the avocado, add the rest of the ingredients and stir well to combine

Stir-fry topping
No exact measurement for the veggies. Use as many or as little veggies as you want.
Scallions, chopped
Red bell pepper, diced
Baby spinach, roughly chopped
Ripe tomatoes, chopped
Capers (optional)
Salt
Pepper
Crushed red pepper

Heat a skillet & add chopped green onions, red peppers, spinach. Season with salt, pepper, crushed red pepper. Cook for about 2 minutes, stirring often. Add chopped tomatoes. Cook for another 2 minutes. Toss in the capers, if using

For the chickpea pancake
1 1/4 cup chickpea flour
1/4 tsp cumin powder
1 Tbsp nutritional yeast
1/4 tsp “kala namak”
1/4 tsp cayenne pepper (or as needed)
1/4 cup fresh parsley, finely chopped
1 1/4 cup water
A few tsp oil
Salt, to taste

1. In a bowl, whisk the flour with all the other ingredients together until smooth. Check for seasoning. Set the batter aside.

2. Preheat a cast iron skillet to medium. Brush a small amount of oil all over the skillet. You will know the skillet is ready for the batter if you sprinkle a few drops of water on the hot skillet and it begins to sizzle

3. Once the skillet is ready, Gently pour the batter with a soup ladle & spread uniformly using the back of the same ladle

4. Add a tsp of oil around the edges. Cover and cook for about 2-3 minutes on low heat. Gently flip using a spatula after making sure it is cooked through all around. Add a tsp oil, if needed, & cook for another 2 minutes.

5. Take it off the pan, evenly spoon the avocado spread, add the stir-fried veggies, cut and serve immediately.
.
.