Pepper Pancakes with Fresh Cilantro Chutney

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

2 1/4 cups loosely packed cilantro leaves (about 1 1/4 ounces)

1/4 cup mint leaves, torn

2 tablespoons chopped green onions

2 teaspoons fresh lime juice

1 teaspoon canola oil

1/2 teaspoon sugar

1 small garlic clove, quartered

cooking spray

1/2 cup finely chopped red bell pepper

1/4 cup finely chopped onion

2 teaspoons finely chopped seeded serrano chile (about 1 chile)

4 ounces chickpea (garbanzo bean) flour (about 1 cup)

1 1/2 ounces semolina or pasta flour (about 1/4 cup)

3/4 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon fennel seeds, crushed

1 cup water

1 1/2 teaspoons canola oil, divided

6 tablespoons plain fat-free yogurt

Directions:

1. Place first 7 ingredients in a food processor; pulse 4 times or until chopped.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper and 1/4 cup onion; cook 4 minutes, stirring frequently. Add serrano; cook 1 minute. Place bell pepper mixture in a large bowl. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours, salt, cumin, and fennel seeds to bell pepper mixture. Stir in 1 cup water, and let stand 3 minutes.
3. Heat 1/2 teaspoon oil in pan over medium heat. Pour 1/3 cup batter per pancake into pan; spread batter into 2 (5-inch) circles. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes; cook 2 minutes or until bottoms are lightly browned. Repeat procedure twice with remaining oil and batter. Serve with chutney and yogurt.

By RecipeOfHealth.com