Whole30 Besan Pola
Discover the healthy and flavorful fusion of taste and nutrition with this **Whole30 Besan Pola** recipe! Made with protein-packed chickpea flour (besan) and a vibrant blend of zucchini, spinach, tomatoes, and aromatic spices like cumin and turmeric, this dish is perfect for those seeking a wholesome, gluten-free and vegan-friendly option. Each pola is pan-fried with avocado oil until golden brown, resulting in a savory pancake bursting with earthy, spicy, and tangy flavors, thanks to the addition of fresh cilantro and lemon juice. Ready in under 40 minutes, this versatile dish is not only compliant with the Whole30 diet but also ideal for breakfast, lunch, or dinner. Serve it hot with a side of salsa or your favorite dip for an irresistible meal packed with nutritious veggies and bold seasonings!
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Recipe Information
Ingredients
- 1 cup Besan (chickpea flour)
- 3/4 cup Water
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Red chili powder
- 1 teaspoon Salt
- 1/2 cup Grated zucchini
- 1/2 cup Chopped spinach
- 1/4 cup Chopped onion
- 1/4 cup Chopped tomatoes
- 2 tablespoons Chopped cilantro
- 1 tablespoon Lemon juice
- 2 tablespoons Avocado oil
Instructions
In a large mixing bowl, combine besan, water, cumin seeds, turmeric powder, red chili powder, and salt. Whisk together until a smooth batter forms.
Add in the grated zucchini, chopped spinach, chopped onion, chopped tomatoes, and chopped cilantro to the batter. Mix well until all ingredients are evenly incorporated.
Stir in the lemon juice to enhance the flavors of the spices and vegetables in the batter.
Heat a non-stick pan or a griddle over medium heat and add 1 tablespoon of avocado oil, spreading it around the pan.
Pour a ladleful of the besan batter onto the pan, spreading it evenly with the back of the ladle to form a pancake approximately 6 inches in diameter.
Cook the besan pola for about 3-4 minutes on one side. Gently press with a spatula to ensure it's cooked through.
Flip the pancake carefully and drizzle a little more avocado oil if necessary. Cook for an additional 3-4 minutes until golden brown and cooked through on the other side.
Remove the pancake from the pan and place it on a plate. Repeat the process with the remaining batter, adding oil to the pan as needed.
Serve hot with a side of Whole30 compliant salsa or any preferred dip.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 18.8 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2329 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
