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Gujarati Pancakes

Prep time
20 mins
Entrée | Side dishes
Special Diets
Vegan | Vegetarian
Food Allergies


Suggestions: Try all kinds of veggies like shredded carrot, minced red pepper, thinly sliced scallions. Top with a dab of chutney or your favorite sweet jam.


2 cfalafel mix (found in the bulk aisle)
2 tsalt
2 cwater
2 Tserrano pepper (chopped)
1 tcumin seed
2 czucchini (shredded)
1⁄2 cpepitas
1⁄4 tasafoetida
1 Tcilantro (chopped)


Mix falafel mix with salt and water until a smooth runny batter is made. Add pepper through asafoetida and mix well. Heat a lightly oiled griddle or flat pan on high heat for 1-2 minutes then reduce the heat to medium. Add mixture in portions that are approximately 1/3 cup. Use a spoon to widen and flatten them out. Unlike traditional pancakes, we want these to be thin and saucer-sized. Cook for 1-2 minutes or until bubbles form as with traditional pancakes. Flip and brown other side. Make sure both sides are golden brown and no rawness remains. Serve with a sprinkling of fresh chopped cilantro.


Asafoetida is a spice used (among other places) in Indian cooking. Do not be off-put by its pungent smell- asafoetida has a unique flavor profile (kind of like strong onions with a hint of truffles) that tastes great in this dish and others.