Kohlrabi & Green Garlic Pancake Recipe – Authentic Indian Navalkol Recipe

Last Updated on 2 months by Neha Deshmukh

Kohlrabi & Green Garlic Pancake Recipe – Authentic Indian Navalkol Recipe

Introduction

Oh, these pancakes! They’re a little slice of my childhood. I remember my aaji (grandmother) making these with freshly harvested kohlrabi from her garden. The aroma of green garlic sizzling on the griddle is a scent I’ll never forget. This Navalkol pancake isn’t just a recipe; it’s a warm hug on a plate. It’s simple, comforting, and bursting with fresh, seasonal flavors. Let’s get cooking!

Why You’ll Love This Recipe

This kohlrabi and green garlic pancake (or navalkol cheela as we call it) is a delightful twist on the classic Indian pancake. It’s packed with nutrients, incredibly flavorful, and surprisingly easy to make. Perfect for a quick breakfast, a light lunch, or even a satisfying snack. You’ll love how the subtle sweetness of kohlrabi pairs beautifully with the zing of green garlic.

Ingredients

Here’s what you’ll need to whip up these delicious pancakes:

• 1 medium Navalkol (Ganth Gobi/Kohlrabi)
• 4 tablespoons Bengal Gram flour (Besan)
• 2 tablespoons Rice Flour
• 2 tablespoons Fine Semolina
• 0.5 teaspoon Crushed Green Chilies (adjust to your spice preference!)
• 10-12 strands Fresh Green Garlic
• 0.5 teaspoon Turmeric Powder
• 4 tablespoons Chopped Coriander
• 1 tablespoon Sesame Seeds
• Salt to taste
• Oil/Butter/Ghee for frying

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Navalkol (Kohlrabi/Ganth Gobi): Understanding this Root Vegetable

Kohlrabi is a crisp, bulbous vegetable that tastes like a milder version of a turnip. It’s packed with Vitamin C and fiber. Look for firm, unblemished kohlrabi. If you can’t find it, you can substitute with grated radish, though the flavor will be slightly different.

Green Garlic: A Seasonal Indian Delight

Green garlic is young garlic harvested before the bulb fully forms. It has a milder, fresher flavor than mature garlic. It’s usually available in the spring. Don’t skip this if you can find it – it really makes the recipe!

Besan (Bengal Gram Flour): The Protein Powerhouse

Besan adds a lovely nutty flavor and a good dose of protein to the pancakes. It’s a staple in Indian cooking.

Regional Variations in Flour Combinations

You’ll notice some recipes use different flour combinations. Some add a little wheat flour for a softer texture, while others use more semolina for extra crispiness. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get to the fun part – making the pancakes!

1. First, peel and grate the kohlrabi finely. A box grater works perfectly.
2. Next, chop the fresh green garlic and blend it with the coriander to make a smooth paste. A small blender or food processor is your friend here.
3. In a mixing bowl, combine the grated kohlrabi, besan, rice flour, semolina, green chilies, turmeric powder, sesame seeds, salt, and the garlic-coriander paste.
4. Now, add water gradually, mixing until you get a medium-consistency batter. It shouldn’t be too thick or too runny. Think of the consistency of pancake batter.
5. Let the batter rest for about 10 minutes. This allows the flours to absorb the water and develop the flavors.
6. Heat a non-stick griddle or tava on medium flame. Pour about ¼ cup of batter onto the hot griddle and gently spread it into a circular pancake.
7. Cover and cook for 2-3 minutes, until the edges start to crisp up. Drizzle a little oil, ghee, or butter around the edges for extra flavor and crispness.
8. Flip the pancake and cook the other side uncovered until golden brown. This usually takes another 2-3 minutes.
9. Serve hot with your favorite chutney, sauce, or a dollop of homemade butter.

Expert Tips

A few little secrets to pancake perfection:

Achieving the Perfect Pancake Texture

Don’t overmix the batter! Overmixing can develop the gluten in the besan, resulting in tough pancakes.

Working with Fresh Green Garlic

If you only have access to garlic paste, you can use about 1 tablespoon, but the flavor won’t be quite as vibrant.

Variations

Let’s get creative!

Vegan Adaptation

Simply use oil instead of ghee for frying.

Gluten-Free Adaptation (Flour Substitutions)

If you’re gluten-free, ensure your semolina is certified gluten-free. You can also substitute the semolina with more rice flour.

Spice Level Adjustment

Adjust the amount of green chilies to your liking. If you prefer a milder flavor, remove the seeds from the chilies.

Festival Adaptations (Makar Sankranti/Lohri)

These pancakes are a wonderful addition to Makar Sankranti or Lohri feasts! They’re light, flavorful, and perfect for enjoying with family.

Serving Suggestions

These pancakes are incredibly versatile. Here are a few of my favorite ways to serve them:

• With coriander chutney (a classic!)
• With tomato sauce
• With a dollop of homemade butter
• Served alongside a bowl of yogurt for a complete meal

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan until warmed through. They’re best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

What is Navalkol and where can I find it?

Navalkol, also known as kohlrabi or Ganth Gobi, is a vegetable related to cabbage and turnips. You can usually find it at Indian grocery stores or farmers’ markets, especially during the cooler months.

Can I use garlic paste instead of fresh green garlic?

You can, but the flavor won’t be as fresh and vibrant. Use about 1 tablespoon of garlic paste.

What is the best way to grate kohlrabi?

A box grater works perfectly! Just be careful not to grate your fingers.

Can I make the batter ahead of time?

Yes, you can make the batter up to a day ahead and store it in the refrigerator. You might need to add a little water to thin it out before cooking.

What other chutneys or sauces pair well with this pancake?

Mint chutney, tamarind chutney, or even a simple yogurt dip would be delicious!