Mains

Chick Pea Pancakes

Chick Pea Pancakes

Print Recipe
Serves: 4 Cooking Time: 55 mins

Ingredients

  • 1 base of fennel bulb (white part)
  • 1/2 a fresh green chilli
  • a few sprigs of fresh coriander
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon dried pomegranate seeds, (see note)
  • 3/4 cup gram or chickpea flour
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon fenugreek seeds crushed
  • Red chilli powder, to taste
  • Sunflower oil, for greasing saucepan
  • TOMATO CHUTNEY with RAISIN
  • 1.5 oz / 50 g golden raisins
  • 10.5 oz / 300 g ripe tomatoes
  • 1 thumb-size piece of ginger
  • 6 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 coconut/palm sugar
  • 60 ml apple cider vinegar
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon garam masala
  • AVOCADO & ROCKET SALAD
  • 2 ripe avocados
  • 1 large grapefruit
  • 1 fennel bulb white part from base of fennel
  • 1 small bunch of baby rocket
  • 2 tablespoon olive oil
  • 1 tablespoon aged balsamic vinegar

Instructions

1

Saute the raisin on medium heat with coconut oil and set aside.

2

For the pancakes, finely chop the coriander leaves and green chilli.

3

Toast the cumin seeds in a dry frying pan.

4

Lightly crush the pomegranate seeds.

5

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.

6

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.

7

Tomato Chutney,

8

Dice the tomatoes, peel and finely grate the ginger, chop the coriander leaves. Drain the raisins.

9

Heat the oil until hot. Fry the Indian five-spice (panch phoran) till it crackles, then adds the tomatoes, ginger, coriander leaves, raisins and the remaining ingredients.

10

Salt to taste. Simmer for 20 minutes, or until thick.

11

For the salad, destone and slice the avocados, peel and cut the grapefruit into segments, then peel.

12

Place into a bowl with the remaining ingredients and mix at the last minute.

13

Season the salad, and use to fill the pancakes. Serve at room temperature with a generous serving of tomato & raisin chutney.

Notes

Tips Dried pomegranate seeds are available from health food stores and theasiancookshop.co.uk. Panch phoran is an Indian blend of the five-spice mix, usually cumin, fennel, fenugreek, mustard and nigella seeds.

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