Chickpea flour pancakes with salad & chutney
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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
Ingredients
- 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
- TOMATO & RAISIN CHUTNEY
- 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
- AVOCADO & ROCKET SALAD
- 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
Method
- Before you start, place the raisins in warm water and leave to soak for 5 to 7 minutes.
- 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.
- 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.
- 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.
- For the chutney, dice the tomatoes, peel and finely grate the ginger, then pick and chop the coriander leaves. Drain the raisins.
- Heat the oil until hot. Fry the panch phoran till it crackles, then add the tomatoes, ginger, coriander leaves, raisins and the remaining ingredients.
- Salt to taste. Simmer for 20 minutes, or until thick.
- For the salad, destone and slice the avocados, peel and cut the grapefruit into segments, then peel and finely slice the onion.
- Place into a bowl with the remaining ingredients and mix together at the last minute.
- Season the salad, and use to fill the pancakes. Serve at room temperature with a generous serving of tomato & raisin chutney.
Tips
Dried pomegranate seeds are available from health food stores and theasiancookshop.co.uk. Panch phoran is a spice blend, usually cumin, fennel, fenugreek, mustard and nigella seeds. Buy from spicesofindia.co.uk.
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