Oats & Panner Pancake

When dinner needs to be served in under 10 minutes, these mini oat chillas are brilliant. Soft and creamy and kids will gobble them right up.
1 cup powdered oats
1/3 cup grated paneer
1/3 cup grated carrot
2 tbsp fresh curd
Pinch of salt, cumin powder, red chilli powder
To Make
Mix all ingredients and add some water to bind it in a runny batter.
Set aside for 5min
Oil a non stick pan and ladle small spoonfuls
Cover and cook over low heat for 3-4 min each side.
If you are eating this too, add some crushed ginger and chopped green chillies.
Serve with ketchup, chutney or even sour cream.

Crispy Felafels

felafel chickpeas recipe middleeaster indian vegetarian

Confession – I have had more misses than hits with making felafels at home. They have turned out bland, soggy and in general lack luster. This time around, I think I have perfected the recipe. The felafels were crispy, soft and well textured inside and quite tasty overall. I hope you try out the recipe and please share your comments below.


2 cups chickpeas – soaked overnight with a pinch of baking soda
1/2 onion chopped
1 cup fresh coriander chopped
10 – 15 mint leaves
1 green chilli finely chopped
3-4 cloves garlic
1 tbsp cumin poder
1 tbsp coriander powder
1 tsp baking powder
pinch of salt & pepper.

To Make

1. Blend all ingredients together to make a coarse mix. I suggest you allow the chickpeas and
coriander leaves to dry before before grinding them. This will let your mix to remain dry.
2. Once its come down to a coarse consistency resembling that of cooked couscous, stop grinding.
3. If you feel the mix getting soggy add a little plain flour to soak in the moisture. Ideally it should
only be moist enough to be shaped into felafel balls.
4. Deep fry over medium flame.
These can be served with a little hummous, or made into felafel wraps and sandwiches.
Felafels generally use fresh parsley, but I feel coriander works a lot better – and is always found in an Indian kitchen. Enjoy!