• 80-100 gm tofu
  • 100 gm maida
  • 1 cup chickpeas, cooked
  • 100 gm besan
  • 1/2 tsp ginger, chopped
  • 2-3 cloves of gingers, chopped
  • 1 green chilly, chopped
  • 1 Tbsp flat leaf parsley, chopped
  • 1/2 medium-sized onion, chopped
  • 80-90 ml milk
  • 1/2 tsp baking powder or soda
  • 1 tsp salt
  • 1-2 tsp olive oil
  • 1/2 tsp cumin powder
  • 1/2 tsp red wine vinegar
  • 3-4 pieces sun dried tomatoes
  • 5-6 black olives
  • 6-8 capers
  • 2 Tbsp red bell peppers
  • Few thyme leaves


In a bowl, add the chopped parsley, onion, green chilly, flour, besan, baking powder, baking soda, salt and cumin powder. Mix all the ingredients together.

In a mixer blend the tofu and milk. Add this blended mixture to the dry ingredients.

Using a whisk, mix all the ingredients together to make a nice thick batter.

Add a little olive oil to make it nice and thick.

Season with salt and pepper and add red wine vinegar and let it rest for a few minutes.

While the batter is resting, in another pan saute tomatoes, black olives, red bell peppers, sun dried tomatoes and let it cook for a few minutes in a little olive oil.

Put in a bowl and let it rest. Add the cooked chickpeas to this.

In a hot pan, heat little olive oil and ladle the batter onto it to create pancakes/flapjacks.

Once bubbles start forming around the pancakes, it”s time to flip.

Make about 4 – 5 pancakes.

To serve make a stack and in between each layer add the vegetable mixture.

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