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