I woke up on Sunday was craving waffles! I had fresh peas in my fridge and they were the last lot since it’s so hot now and I would be using frozen peas from now. Tried making waffles with the batter but the batter was slightly wobbly and I couldn’t make good-looking pancakes. And as they say, when life gives you lemons, make lemonade! Ergo, made pancakes instead!

And boy, what pancakes where these. So yummy and flavorful. Hubby dearest became a fan and asked why didn’t I make anything these in winters 😉

Here’s my version of this. Do you make pea pancakes too? I am interested to know other variations.

COOKING TIME: 15 minutes



For pancakes:

  1. Peas – 1 cup
  2. Chickpea flour (besan) – 4 tablespoons
  3. Semolina – ½ cup
  4. Green Chili – 1
  5. Ginger – 1 small piece, grated
  6. Curd – 1/3 cup
  7. Asafetida – a pinch
  8. Cumin powder – 1 teaspoon
  9. Oil – 2-3 tablespoons
  10. Salt – to taste

For chutney:

  1. Coriander leaves – ¾ cup, roughly chopped
  2. Tomato – 1, medium
  3. Lemon – 1 tablespoon
  4. Garlic – 1 pod
  5. Green chilli – 1
  6. Salt – to taste


  1. Roughly grind the peas so that they have a grainy consistency.
  2. Mix semolina, chickpea flour, curd, peas, asafetida, cumin powder and salt.
  3. Add grated ginger and finely chopped chilli.
  4. Let the batter rest for 10 minutes. Now it’s ready to be used.
  5. Take a non-stick pan and pour a ladle of the batter to make a small pancake.
  6. Cook on medium flame for 3-4 minutes until it gets brown on one side and flip it on the other side and let it cook on the other side as well.
  7. Make pancakes from the entire batter.
  8. For the chutney, chop the coriander leaves and add them to a grinder.
  9. Add green chilli, tomatoes, lemon juice and salt and grind well.
  10. Serve hot pancakes/chillas with the chutney and hung curd.

Love savoury pancakes? then you should definitely try my Lentil-veggie pancakes too.