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Indian pancakes with tomato & coconut relish
Indian pancakes with tomato & coconut relish
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Whip up a delicious Indian pancake meal in just 30 minutes!
Ingredients:
  • 2 onions
  • 1 1/2 long green chillies
  • 125ml (1/2 cup) vegetable oil
  • 1 tsp garam masala
  • 3 tsp ground turmeric
  • 2 tsp brown mustard seeds
  • 1 clove garlic
  • 4 vine-ripened tomatoes
  • 1 lime
  • 60g (3/4 cup) shredded coconut
  • 1/4 bunch coriander
  • 250g (1 2/3 cups) plain flour
  • 375ml (1 1/2 cups) milk
  • 2 x 400g cans chickpeas
Instructions:
  • Peel and quarter the onions, then roughly chop 1 green chili. Pulse the onion and chili in a food processor until roughly chopped. Heat 2 tablespoons of oil in a frying pan over medium heat. Add the onion mixture, garam masala, 1 teaspoon of turmeric, and mustard seeds. Crush garlic into the pan and cook, stirring occasionally, for 8 minutes or until the onions are soft. Reserve half of the mixture.
  • Quarter the tomatoes and pulse them until coarsely chopped. Transfer to the pan along with 1 teaspoon of turmeric and 1/2 teaspoon of salt. Cook for 8 minutes, stirring occasionally, until the mixture thickens. Cover to keep warm.
  • Prepare a zesty relish by combining lime juice, half a green chili, coconut, a handful of fresh coriander leaves, and a pinch of salt in a food processor. Pulse until finely chopped, then transfer the mixture to a bowl.
  • Blend together flour, milk, eggs, and the remaining 1 teaspoon of turmeric until a smooth consistency is achieved. Transfer the mixture to a jug and gently fold in the reserved onion mixture. Finally, drain and rinse the chickpeas.
  • In a 24cm non-stick frying pan over medium heat, heat 1 tablespoon oil. Add one-quarter of the chickpeas, then pour one-quarter of the batter over them. Cook for 3 minutes until golden underneath and almost set on top. Flip with a spatula and cook for another minute. Transfer to a plate. Repeat with the rest of the oil, chickpeas, and batter to make 4 pancakes.
  • Drizzle tomato sauce over pancakes, sprinkle with relish, and garnish with torn coriander leaves before serving.

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