Celery Chickpea Pancakes with Raita Recipe | Wine Enthusiast Magazine
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Celery Chickpea Pancakes with Raita

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.

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.

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