Jamie Magazine
By Atul Kochhar
Chickpea flour pancakes with salad & chutney
55 mins
Not Too Tricky
serves 4
Recipe From
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)
300g gram (chickpea) flour
½ teaspoon ground coriander
¼ teaspoon ground turmeric
red chilli powder, to taste
sunflower oil, for greasing
TOMATO & RAISIN CHUTNEY
50g golden raisins
300g ripe tomatoes
2cm 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
100g palm sugar
60ml 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
Top Tip
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.
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.
Tags