Kick-start your day with these 5 ingredients Eggless Buckwheat Pancakes that are packed with protein , contain no added refined sugar and are gluten-free . The end result is a soft and fluffy pancake that can be topped with whatever you fancy! Treat yourself to a Ruby Chocolate Latte while you’re at it.
Perfect for Shrove Tuesday or Pancake Day!
Buckwheat or Kuttu ke atta Pancakes
We have chosen to use buckwheat flour or kuttu ke atta (in Hindi) in our pancakes
Some of our other eggless pancake recipes include:
Eggless Amaranth Flour pancakes
Mango Pancakes with Coconut Eggless
Buckwheat flour – using buckwheat flour makes these gluten-free pancakes .
Banana – pick the ripest banana for this recipe as we want sweet and soft bananas – making this a great option for using up bananas that are ripening fast!
Milk – we have used skimmed milk to keep the fat content down, but you can use semi-skimmed or whole milk if you prefer
Baking powder don’t use stale or expired baking powder.
Oil any flavourless oil works fine, we have used sunflower oil.
Equipment : we have used a mini cast iron pan but you can use any non-stick frying pan.
Using a blender is ideal as there is less cleanup required and less tiring than mashing and whisking by hand!
Can I make these pancakes vegan
Absolutely! Just substitute the milk for any non-dairy milk for great-tasting vegan pancakes. There will be no change to the texture or the cooking process of these pancakes.
How to make Eggless Buckwheat Pancakes with 5 ingredients
Place the buckwheat flour, banana, milk and baking powder into a blender and blend until smooth.
Heat a flat non-stick pan or cast iron pan and add oil. Pour batter onto the pan.
Cook until you can see small bubbles forming.
Flip the pancake and cook on the other side. Serve!
We served ours with fresh berries and organic date syrup.
Alternatively, you can bake these pancakes too, six at a time. It will only take 15 minutes in the oven.
Variations and Toppings
Further suggestions:
In addition to buckwheat flour, you can add plain flour, almond flour or spelt flour.
You could add chocolate chips to the batter.
Top with whatever fruit is in season.
You can use agave syrup or honey alternatively to date syrup. I love using this coconut syrup
More Buckwheat flour recipes
Farali Masala Puri (Kuttu ki Masala Puri) ideal for hindu fast . 2. Rosemary & Sundried Tomato Buckwheat Soda Bread
Hazelnut butter, Buckwheat and Honey Cookies
EGGLESS BUCKWHEAT PANCAKES
Ingredients
- 2 cup buckwheat flour 250g
- 2 cup milk 460ml
- 1 large banana ripe
- 2 tsp. baking powder
- 3 tbsp. Oil
Instructions
- In a blender blend milk, banana, flour and baking powder until you get a smooth batter.
- Heat cast-iron skillet on low heat (If using non-stick heat on medium heat)
- Grease the skillet with the oil using pastry brush.
- Pour a couple of tablespoons of batter.
- Let the bubbles appear on the surface and wait until the shine goes away, flip the pancake using a spatula.
- Let the pancake cook another side too then remove and serve.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
EGGLESS BUCKWHEAT PANCAKES
Ingredients
- 2 cup buckwheat flour 250g
- 2 cup milk 460ml
- 1 large banana ripe
- 2 tsp. baking powder
- 3 tbsp. Oil
Instructions
- In a blender blend milk, banana, flour and baking powder until you get a smooth batter.
- Heat cast-iron skillet on low heat (If using non-stick heat on medium heat)
- Grease the skillet with the oil using pastry brush.
- Pour a couple of tablespoons of batter.
- Let the bubbles appear on the surface and wait until the shine goes away, flip the pancake using a spatula.
- Let the pancake cook another side too then remove and serve.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bhel Puri is a popular Mumbai street food snack prepared using crispy puffed rice, puri or papdi, vegetables, sev (gram flour vermicelli) and three types of chutneys. This street style bhel recipe is a quick and easy recipe tasting similar to the bhel puri recipe found in the streets of Mumbai.
This delicious Indian chaat recipe can be made at home in less than 30 minutes, if you have all the ingredients ready!
What is Bhel Puri?
Bhel Puri or Bhel Poori is a mouth-watering popular Indian street food that falls into the chaat category. It has a sweet, spicy and tangy taste that is sure to tickle your taste buds!
Chaat or Bhel is one of the most popular Indian savory snack, and is easily found on most street food stalls in India. Tourists and locals of Mumbai love to enjoy this evening snack on the beaches of Mumbai from street vendors.
Bhel means “everything mixed together” and this easy snack is available in all regions of India.
This Mumbai street style Bhel Puri chaat recipe is loaded with Indian snack favourites. It consists of a mixture of puffed rice, sev, chevdo and crispy papdi or papri (crispy flat puri).
Tossed in are some basic ingredients like potatoes, onion, tomato, cucumber, green chilies and roasted peanuts or masala chana dal.
The dry mixture is flavoured with a blend of tangy chutneys. Finally, it is garnished with plenty of freshly chopped coriander leaves, sprinkle chaat masala and pomegranate seeds.
You can also find a dry version of bhel puri called Sukha bhel that has similar ingredients except only a spicy green chutney is used. In some cases, dry bhel puri is made with only lemon juice and spice powders.
You can often find it at roadside stalls served in paper cones but it is commonly made in homes too. The bhelpuri recipe will be slightly adapted to different households but the inimitable blends of chutneys remains the biggest highlight.
We like to make this dish on the Hindu day of Sheetala Satam , as on this day one can only eat cold food. Bhel Puri at home is easy enough, it just requires a little time.
We prepare the ingredients that do require any cooking on the day before and leave in the fridge to eat the next day.
Alternatively, you can buy the dry ingredients such as the papdi, sev and Poha Chevdo fresh from an Indian snack shop or Indian grocery stores which will save you time.
Other ways that Bhel Puri is often served is in potluck parties, as a starter, any celebration or Indian afternoon tea.
Do not kid yourself into thinking that the addition of cucumber, tomato and chickpeas makes it a wholesome meal – this dish is by no means healthy as it is loaded with fried food and sugary chutney.
It will, however, satisfy those junk food cravings and be what your guests keep coming back to! Trust me.
Homemade Bhel Puri Chaat recipe
This recipe is naturally dairy-free and vegan . There are different components to a Bhel: we need three different chutneys, the dry ingredients and the wet ingredients.
Chaat Chutneys :
- Imli chutney that is also known as sweet tamarind chutney, I have used tamarind and date chutney that is a sweet chutney.
- Coriander and Mint Chutney
- Red chili powder and Garlic Chutney (Optional) You can prepare this red chutney to be spicy or mild depending on the type of red chilli powder that you use. Use kashmiri red chilli powder for bright red colour without the heat. Leave out this red garlic chutney if serving bhel to kids.
These chutneys are best served separately as it allows your guests to build their bhel to their taste and spice level.
To save space, you can mix together these chutneys when it comes to serving BUT it doesn’t allow for any variation.
Also, some guests may not eat garlic or may have allergies so it is best to check first.
Dry ingredients for Bhel Puri
● Puris (Papdi) adds crunchiness to the bhel.
● Sev Thin nylon sev or thick spicy gram flour noodles, homemade or readymade will do. Sev are savory vermicelli-like snack, made using chickpea flour
● Puffed Rice is known as mamra or murmura available in Indian markets. You can dry roast it or leave it plain.
● Poha Chivda , a spicy Indian snack made with flattened rice, peanuts and basic spices. Homemade or shop-bought.
Wet ingredients for Bombay Bhel Puri
● Boiled potatoes cubed
● Boiled Chick Peas
● Cucumber chopped
● Tomatoes chopped
● Green chillies chopped (If giving it to kids, you may omit totally)
● Onion chopped
● A handful of fresh coriander finely chopped
● Salt to taste
● Black salt or kala namak to taste
● Chaat Masala
● Amchoor Powder
If you have raw mango available, you can add it to the wet ingredients, just peel, chop and add directly.
How to make Papdi/Papri for Chaat
● Plain or all-purpose flour known as maida.
● Carom seeds are known as ajwain or ajmo.
● Salt ● Oil Method
1 . In a bowl add flour, 1 tbsp. oil, salt and carom seeds and mix everything with your hands.
2 . Knead a stiff dough using water.
- Cover the dough with the dry clean kitchen towel and keep it aside for 10 minutes.
4 . Divide the dough into two equal portions and make balls.
Roll out the one ball using a rolling pin and cut out into round disks using cookie cutter and prick it with the fork.
Meanwhile, heat the oil in a Kadai on medium heat.
Carefully, add a few papdi in hot oil, turn down the heat to low.
Fry on both sides.
Once you do not see any bubbles in the kadai, papdis are done and remove it.
How to make Bhel Puri:
Follow these step by step photos.
You will need a large mixing bowl and several individual bowls for the chutneys.
In a large bowl, add chickpeas, boiled potatoes, cucumber, tomatoes, half of the onion and green chillies. Mix well.
Add the spice powders – chaat masala, amchur and dry roasted cumin powder. Mix again.
Then add the dry ingredients – chevdo, some of the puri crushed, sev, mamra and mix.
Pour over a little of the three chutneys – you will add more when you assemble to this can be adjusted to personal preference.
Spoon the prepared bhel into a plate. Top with more sev, more crushed puri and chutneys. Add pomegranate, chopped coriander, onions and chaat masala.
Bhel Puri is best enjoyed at room temperature.
Variations of Bhel Puri
You can make dry bhel or sukha bhel which omits the chutneys and instead you add lemon juice and dried masala powders. This can make a great alternative if you don’t have the ingredients for chutneys to hand.
What can I use instead of Papdi?
Storage
The individual components of bhel can be prepared in advance and stored separately.
Once the bhel is assembled, it is best to eat it immediately as the chutneys can make the dry ingredients become soggy.
Store leftovers in an airtight container and keep in the fridge for up to a day.
Best Bhel Puri (step by step video recipe)
Ingredients
PAPDI/PAPRI/PURI
- 1 cup plain flour 120g
- 1 tablespoon oil
- 1 teaspoon carom seeds ajwain
- Pinch salt
- 1 cup Oil to deep fry
Dry ingredients
- 2 cup crispy puffed rice 50g
- 1 cup poha chevdo 50g
- 1 cup sev 50g
- Papdi
Wet ingredients
- 1 cup potatoes boiled cubed 150g
- 1 cup chickpeas boiled 150g
- ½ cup date & tamarind chutney
- ½ cup green mint & coriander chutney
- ⅛ cup red garlic chutney
- ½ cup tomatoes chopped
- ¼ cup cucumber chopped
- ¼ cup onion chopped
- 2 green chilies chopped
- 1 tablespoon chaat masala
- 1 tablespoon mango powder amchoor powder
- 1 tablespoon roasted cumin powder
- ½ tablespoon black salt sanchar
- ½ cup freshly chopped coriander
- 1 tablespoon lemon juice
- ⅛ cup pomegranate arils
Instructions
Papdi /Flat Puri
- In a bowl combine flour, oil, ajwain and salt.
- Knead the stiff dough using water.
- Leave the dough covered with the clean kitchen towel for 10 minutes.
- Divide the dough into two equal portions and make balls.
- Roll out the one ball using a rolling pin (keep little thicker than normal paratha)
- Cut into the 1 1/2 inch diameter circles using a cookie cutter.
- Prick it with the fork or knife.
- Heat oil in a Kadai on medium heat.
- Carefully add a few papdi and fry on a low heat until light brown.
- Remove using a slotted spoon and let it cool.
Make bhel
- In a large bowl combine potatoes, chickpeas, cucumber, tomato, half of the onion, chillies.
- Add black salt, amchoor powder, chaat masala and cumin mix everything and leave it for 10 minutes to allow for flavours to soak up.
- Crush the half the papdi or flat puri by hands.
- Now add dry ingredients into the potato mix, add half of the chutneys and mix well.
- Serve in a plate or bowl, garnish it with freshly chopped coriander, pomegranate arils, and lemon juice.
- Pour a spoon of three chutneys if needed.
- Serve immediately with remaining papdis.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted in September 2010 but I have updated the post since with newer photos and content.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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