Celery Chickpea Pancakes with Raita

These savory pancakes and yogurt-based dipping sauce use celery rather than cucumber for an unusual twist on a vegetarian staple of Indian cuisine.

These Indian-inspired pancakes work equally well for breakfast, lunch or a light dinner. The raita recipe swaps traditional cucumber for celery, which further highlights the vegetable’s crunchy appeal.

Give Celery a Chance
Ingredients
  • 1 cup chickpea flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • 1 teaspoon fresh-ground black pepper
  • 2 scallions, minced
  • 1 cup fine-diced celery
  • 1 tablespoon olive oil
  • Celery raita (recipe below), for serving
Directions

Whisk first six ingredients in bowl. Add 1 cup water, and whisk until very smooth. Cover with dish towel and set aside 1 hour. Whisk in scallions and celery.

Heat griddle or nonstick pan over medium heat, and coat lightly with olive oil. Make pancakes about 5 inches in diameter. Cook until golden brown, 2–3 minutes per side. Serve warm, with raita. Serves 2.

Celery Raita Ingredients
  • 1 cup Greek yogurt
  • ½ cup fine-minced celery
  • ½ teaspoon salt
  • ½ teaspoon fresh-ground black pepper
  • ½ teaspoon ground cumin
  • 2 tablespoons chopped fresh mint
Celery Raita Directions

In bowl, beat yogurt with fork until smooth. Stir in all remaining ingredients until well incorporated.

Pair It

Malat 2015 Höhlgraben Grüner Veltliner (Kremstal); 92 points, $27.

Grüner Veltliner is a classic choice with Indian food, and its crisp herbal freshness is a natural with celery as well. This wine features notes of arugula and lovage, an herb that tastes of celery inflected with piquant lime zest. The result is a spicy and irresistibly refreshing wine that will pair harmoniously with the dish.

Published on February 9, 2017
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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