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Chickpea pancake with Indian-spiced sweet potato
Chickpea pancake with Indian-spiced sweet potato
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Savoury pancake with Greek yogurt balances Indian spices.
Ingredients:
  • 260g (1 cup) Greek yoghurt
  • 62.50 ml finely chopped fresh mint leaves
  • 500g sweet potatoes, peeled, cut into 2cm pieces
  • 18.20 gm peanut oil
  • 1 small brown onion, thinly sliced
  • 2.00 tsp brown mustard seeds
  • 1 fresh long green chilli, sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp grated fresh ginger
  • 1/2 tsp ground turmeric
  • Fresh mint leaves, to serve
  • 270g (1 3/4 cups) chickpea flour
  • 1.25 gm bicarbonate of soda
  • 375ml (1 1/2 cups) cold water
  • Peanut oil, to brush
Instructions:
  • In a bowl, whisk together flour, mustard seeds, bicarbonate of soda, and turmeric. Season with salt and pepper. Gradually whisk in water until a smooth batter forms. Set aside for later use.
  • Mix together creamy yoghurt with fresh mint in a bowl, then cover with plastic wrap and refrigerate.
  • Microwave the sweet potato in a heatproof bowl on High until tender, about 3 minutes.
  • In a large non-stick frying pan over high heat, heat oil. Add onion and mustard seeds, cook while stirring for 3-4 minutes until onion is golden. Stir in chilli, garlic, ginger, turmeric, then add sweet potato. Cook while stirring for 2-3 minutes until well coated. Season and transfer to a bowl.
  • After cleaning the pan, coat it with oil. Pour a quarter of the chickpea mixture into the pan and spread it into a 20cm pancake. Cook for about 2 minutes until bubbles form, then flip and cook for another 2 minutes until done. Transfer to a plate. Repeat with the rest of the batter, ensuring to oil the pan each time. Serve the pancakes with the yoghurt mixture, sweet potato mixture, and fresh mint leaves.

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