Broccoli Besan Pancakes with Chutney

To make Broccoli Besan Pancakes, mix 0.5 cup of besan with 0.5 cup of grated broccoli, 2 tbsp of chopped spring onion, and season with salt, chilli powder, and turmeric. Gradually add 1 cup of water to create a smooth batter. Pour the batter into a greased pan, top with grated paneer, and cook until golden brown on both sides. For the chutney, chop mooli, garlic, onion, tomato, spring onion, chillies, and dhaniya with black salt and Kashmir chili powder until you reach your desired texture.

Yes, Broccoli Besan Pancakes are suitable for gluten-free diets since they are made with besan (gram flour), which is naturally gluten-free. This makes them a great option for those with gluten sensitivities or celiac disease.

If you need a substitute for besan in Broccoli Pancakes, you can use chickpea flour or a gluten-free all-purpose flour blend. However, keep in mind that the flavor and texture may vary slightly, so adjust the water content accordingly to achieve a smooth batter.

To store leftover Broccoli Besan Pancakes, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, simply warm them in a skillet or microwave until heated through.

Broccoli Besan Pancakes pair well with a variety of side dishes. You can serve them with a spicy mooli chutney, yogurt, or a fresh salad. For a heartier meal, consider adding a side of roasted vegetables or a simple lentil soup.