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Chickpea flour pancakes with salad & chutney
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Total Time:
55 minutes
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
  • 50 g golden raisins
  • 300 g ripe tomatoes
  • 2 cm piece of ginger
  • 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
  • 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
Instructions:
  • Begin by placing the raisins in warm water to soak for 5 to 7 minutes. Then, for the pancakes, dice the onion and chilli, finely chop the coriander leaves, toast the cumin seeds, and lightly crush the pomegranate seeds. Combine all these ingredients in a bowl along with the flour, ground spices, and 150ml to 220ml of cold water to make a thin batter. Season with sea salt, black pepper, and chilli powder to taste. Cook the pancakes one at a time in a greased non-stick pan. Stack them between layers of greaseproof paper. For the chutney, dice the tomatoes, grate the ginger, and chop the coriander leaves. Drain the raisins. Heat the oil and fry the panch phoran until it crackles, then add the tomatoes, ginger, coriander leaves, raisins, and remaining ingredients. Simmer until thick. For the salad, slice the avocados, cut the grapefruit into segments, and slice the onion, then mix all the ingredients together at the last minute. Season the salad and use it to fill the pancakes. Serve at room temperature with a generous portion of tomato & raisin chutney.

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