Chickpea flour pancakes with salad & chutney
55 min·Indian
Chickpea flour pancakes with salad & chutney
Ingredients
For the pancakes
- 200g chickpea flour
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp baking powder
- 200ml water
- 1 tbsp olive oil, plus extra for frying
- 1 red onion, finely chopped
- 1 green chilli, finely chopped
- 100g spinach, roughly chopped
- 100g grated carrot
- 100g frozen peas, thawed
For the salad & chutney
- 100g natural yoghurt
- 1 tbsp lemon juice
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh coriander
- 100g mixed salad leaves
- 100g cherry tomatoes, halved
- 2 tbsp dried pomegranate seeds
Instructions
7 steps
- 1
To make the pancakes, combine the chickpea flour, turmeric, chilli powder, cumin and baking powder in a large bowl.
- 2
Gradually whisk in the water until you have a smooth batter.
- 3
Stir in the olive oil, red onion, chilli, spinach, carrot and peas.
- 4
Heat a little oil in a non-stick frying pan over medium heat.
- 5
Pour in 2-3 tbsp of batter per pancake and cook for 3-4 minutes each side, until golden brown and cooked through.
- 6
Meanwhile, make the salad & chutney by combining the yoghurt, lemon juice, mint and coriander in a bowl.
- 7
Serve the pancakes with the salad, chutney and pomegranate seeds.
For the pancakes
For the salad & chutney
Progress
0 / 7 steps
