The best recipes

Chickpea flour pancakes with salad & chutney

Chickpea flour pancakes with salad & chutney

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Chickpea flour pancakes with salad & chutney

Serves 4

Cooks In55 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 681 34%

  • Fat 26.6g 38%

  • Saturates 4g 20%

  • Sugars 53g 59%

  • Protein 20.5g 41%

  • Carbs 82.2g 32%

Of an adult's reference intake


  • ½ a medium onion
  • ½ a fresh green chilli
  • a few sprigs of fresh coriander
  • ½ teaspoon cumin seeds
  • 1 teaspoon dried pomegranate seeds , (see note)
  • 300 g gram (chickpea) flour
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • red chilli powder , to taste
  • sunflower oil , for greasing
  • 50 g golden raisins
  • 300 g ripe tomatoes
  • 2 cm piece of ginger
  • a few sprigs of fresh coriander
  • 1 tablespoon sunflower oil
  • 1 tablespoon panch phoran , (see note)
  • 1 small dried red chilli
  • 1 tablespoon tomato purée
  • 100 g palm sugar
  • 60 ml white wine vinegar
  • ½ teaspoon ground coriander
  • ¼ teaspoon garam masala
  • 2 ripe avocados
  • 1 large grapefruit
  • ½ medium red onion
  • 1 small bunch of baby rocket
  • 2 tablespoon olive oil
  • 1 tablespoon aged balsamic vinegar

Recipe From

Jamie Magazine

By Atul Kochhar


  1. Before you start, place the raisins in warm water and leave to soak for 5 to 7 minutes.
  2. For the pancakes, peel and chop the onion along with the chilli. Pick and finely chop the coriander leaves. Toast the cumin seeds in a dry frying pan. Lightly crush the pomegranate seeds.
  3. Place it all into a bowl with the flour, ground spices and 150ml to 220ml of cold water (just enough to make a thin batter), then stir to combine. Season with sea salt, black pepper and chilli powder to taste.
  4. Grease a large non-stick pan with a little sunflower oil, then cook one pancake at a time until all the batter is used up. Stack the pancakes between layers of greaseproof paper until required.
  5. For the chutney, dice the tomatoes, peel and finely grate the ginger, then pick and chop the coriander leaves. Drain the raisins.
  6. Heat the oil until hot. Fry the panch phoran till it crackles, then add the tomatoes, ginger, coriander leaves, raisins and the remaining ingredients.
  7. Salt to taste. Simmer for 20 minutes, or until thick.
  8. For the salad, destone and slice the avocados, peel and cut the grapefruit into segments, then peel and finely slice the onion.
  9. Place into a bowl with the remaining ingredients and mix together at the last minute.
  10. Season the salad, and use to fill the pancakes. Serve at room temperature with a generous serving of tomato & raisin chutney.


Dried pomegranate seeds are available from health food stores and Panch phoran is a spice blend, usually cumin, fennel, fenugreek, mustard and nigella seeds. Buy from

Watch the video: Vegan Omelet. Chickpea eggless omelet gluten-free, nut-free


  1. Culain

    I join. It was and with me. We can communicate on this theme. Here or in PM.

  2. Doughlas

    I removed this thought :)

  3. Kamaal

    I do not know.

  4. Culbert

    I think mistakes are made.

  5. Stevenson

    of course surprised and pleased I would never have believed that even this happens

  6. Shawn

    This is really a farce, some sort of

Write a message