This is the season for Amaranth greens, both greens streaked through with shades or red and purple or purely purple red. Both equally nutritious and full of health giving vitamins, minerals, carbohydrates, antioxidants and dietary fiber. It is a good source of protein and iron too.
Fresh and cheap, they can be used in variety of dishes from salads, stir fries, it can be mixed with dal, added to soups, fried as fritters or pan fried like pancakes.with your choice of flour from ragi (finger millet) , buckwheat, bajra (pearl millet), or chickpea flour. multi-grain pancake can be really a filling option. There are numerous way to turn these leaves into vegetable dishes.
I made besan cheela, a crepe like dish made with chickpea flour with red chaulai or amaranth leaves a few days back but here I decided to give the pancakes a twist by adding sattu. I have done a few more posts about the goodness of this roasted gram flour which you can check in the recipe index.
Sattu is again a wonder flour with a lot of nutritive value. You can make it at home too.
As sattu isn’t a good binding agent I have used a small amount of besan or chickpea flour so that our batter turns out well.
This is a gluten free, vegan recipe. The pancakes can be eaten as breakfast or as a tea time snack. One must consume them immediately as they tend to turn soft.
Crisp from outside and soft from inside these pancakes are one of my favorites.
- Fresh Red Amaranth Leaves – 1 Cup chopped
- Onion – 1 Medium chopped roughly
- Green chili – 2 chopped fine
- Sattu | Roasted Gram Flour – 4 tablespoon
- Chickpea Flour | Besan – 2 tablespoon
- Salt – to taste
- Red Chili Powder – 1/4 teaspoon
- Black Pepper Powder – 1/4 teaspoon
- Water – for binding
- Olive Oil – 2 tablespoon
- In a large bowl add chopped amaranth leaves, onion, green chilies, sattu, besan, salt, pepper powder, chili powder and mix well.
- Rub the mixture with your fingers till the dry ingredients have incorporated well in the veggies.
- Let it sit for 5-10 minutes. The amaranth leaves and onion will release juices and moisten the mixture.
- Now add a little water at a time to make a thick batter. It should be just enough to bind the mixture properly.
- Sattu can not bind on its own so we use a little besan for binding. Use more of sattu and less of besan always.
- Heat a non stick pan and drizzle some olive oil in it.
- Divide the mixture in 4-6 small size portions. Spread a small portion of batter and pat with your fingers to spread it like a pancake.
- Repeat with other portions as well. Cook on low – medium heat till it crisps on one side then flip carefully.
- Brown and crisp the other side too, pressing it gently with a slotted spatula.
- Once both sides are nice and crisp, serve immediately with the dip or chutney of your choice. I had them with mint coriander mayo dip.
- These pancakes have a lovely flavor of amaranth and sattu and are incredibly crisp so don’t wait to dig in or they will become soggy.
I also realized that the leaves to flour ration should be 2:1 so we get more crunch from the leaves. Here as i used sattu I kept it a little more than usual. Both ways it tastes yum.