For my weekend brunch table, I often find myself making these Indian-style savoury vegetable pancakes. They are hearty, protein-packed with chickpea flour, loaded with vegetables, and full of flavor, especially when topped with a fresh chutney. But it’s the frilly, crispy little edges that keep me coming back for more! A few years ago, we were invited to collaborate with the chefs at the Art Gallery of Ontario for a presentation on Indian cooking when the exhibit Maharaja: The Splendour of India’s Royal Courts, came to Canada. We made these simple chickpea-based pancakes, which were dressed up for the occasion into blinis topped with cilantro and chutney garnishes. Either served as a savoury appetizer or for a hearty brunch, these pancakes are easy and delicious and can be enjoyed any time of day.