Serves: 4
Total Calories: 141

2 teaspoons Punjabi Raita and Buttermilk Masala
1/4 cup garbanzo beans, flour
1/8 teaspoon baking soda
1/8 teaspoon salt, or to taste
2 tablespoons minced scallion, white parts only
1 tablespoon finely chopped fresh cilantro, including soft stems
1 fresh green chili pepper, such as serrano, minced with seeds
1/4 cup water
1 to 2 tablespoon peanut oil
2 cups nonfat plain yogurt, whisked until smooth
1 tablespoon minced fresh mint leaves

1. Prepare the masala. Then, in a small bowl, mix together the chickpea flour, baking soda, salt, scallions, cilantro, and green chili pepper. Add the water to make a semi-thin batter. Set aside about 30 minutes to rest.

2. Heat 1 teaspoon of the oil in a medium nonstick skillet over medium heat. Add about 2 tablespoons of the batter and spread it with a spatula to make a 3-inch pancake. When the bottom turns golden, about 1 minute, turn it over and slide it towards the side of the pan, making room for others. Make similar pancakes with the remaining batter, starting in the center and moving out the side after the first side turns golden. Add more oil, as necessary.

3. When the bottoms of the pancakes at the side of the pan brown, about 1 minute, turn them over and let the other side brown, about 30 seconds, then remove to a plate. Break each pancake into 1/2-inch pieces and set aside.

4. In a serving bowl, mix together the yogurt, raita masala, and the pancake pieces. Garnish with the mint and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 141
Calories from Fat: 32

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