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Name: Chickpea pancakes (Guardian)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 40 ml olive oil; 12 curry leaves; 2 tsp finely minced fresh ginger; 2 small garlic cloves peeled and crushed; 1 green chilli finely chopped seeds and all; 2 spring onions trimmed and finely chopped; Salt; 60 ml sunflower oil for frying; For the batter; 250 g chickpea flour; 50 g cornflour; 1 tsp baking powder; 300 ml sparkling water; 60 ml apple cider vinegar; 1 tsp ground cumin; 1 1/2 tsp garam masala spice mix; For the mango pickle yoghurt; 150 g Greek-style yoghurt; 1/2 ango,peeled and finely chopped (60g net weight); 2 tbsp hot mango pickle roughly chopped (I use the Fudco brand, which you can get in Sainsbury’s, Indian food stores and online); 1 lime – zest finely grated to get 1 tsp, then cut into wedges, to serve

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INGREDIENTS

40 ml olive oil
12 curry leaves
2 tsp finely minced fresh ginger
2 small garlic cloves ; peeled and crushed
1 green chilli finely ; chopped seeds and all
2 spring onions trimmed and finely ; chopped
Salt
60 ml sunflower oil ; for frying
For the batter
250 g chickpea flour
50 g cornflour
1 tsp baking powder
300 ml sparkling water
60 ml apple cider vinegar
1 tsp ground cumin
1 1/2 tsp garam masala spice mix
For the mango pickle yoghurt
150 g Greek-style yoghurt
1/2 ango,peeled and finely chopped (60g net weight)
2 tbsp hot mango pickle ; roughly chopped (I use the Fudco brand, which you can get in Sainsbury’s, Indian food stores and online)
1 lime – zest finely grated ; to get 1 tsp, then cut into wedges, to serve

INSTRUCTIONS

Heat the oil in a small saucepan and, once it’s very hot, fry the curry leaves for 30-60 seconds, until crisp and bright green. Use a slotted spoon to transfer them to a plate lined with kitchen paper, then take the pan off the heat for a few minutes, so the oil cools down. Return the pan to a medium-low heat, add the ginger, garlic, chilli and spring onions, and fry gently for six minutes, stirring often, until soft and aromatic, then leave to cool.

While the onion and ginger mixture is cooling, whisk all the batter ingredients and a teaspoon of salt in a large bowl until smooth. Stir in the cooled onion mixture and leave for 15 minutes, so the flavours come together.

Put all the yoghurt ingredients in a small bowl with a good pinch of salt, swirl to get streaks and set aside.

Put half a tablespoon of sunflower oil in a large, nonstick frying pan on a medium-high heat, and swirl the pan around so the cooking surface is coated all over. Once hot, pour in about 80g of the batter – don’t swirl it too much, because you’re after 12cm-diameter pancakes here. Fry for a minute to a minute and a half on each side, until puffed and golden brown (and cook in two frying pans, if you want to speed things up). Keep the pancake warm while you repeat with the rest of the batter, adding more oil as needed.

NOTES

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Chickpea pancakes (Guardian)

40 ml olive oil
12 curry leaves
2 tsp finely minced fresh ginger
2 small garlic cloves peeled and crushed
1 green chilli finely chopped seeds and all
2 spring onions trimmed and finely chopped
 Salt
60 ml sunflower oil for frying
 For the batter
250 g chickpea flour
50 g cornflour
1 tsp baking powder
300 ml sparkling water
60 ml apple cider vinegar
1 tsp ground cumin
1 1/2 tsp garam masala spice mix
 For the mango pickle yoghurt
150 g Greek-style yoghurt
1/2 ango,peeled and finely chopped (60g net weight)
2 tbsp hot mango pickle roughly chopped (I use the Fudco brand, which you can get in Sainsbury’s, Indian food stores and online)
1 lime – zest finely grated to get 1 tsp, then cut into wedges, to serve

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While the onion and ginger mixture is cooling, whisk all the batter ingredients and a teaspoon of salt in a large bowl until smooth. Stir in the cooled onion mixture and leave for 15 minutes, so the flavours come together.

Put all the yoghurt ingredients in a small bowl with a good pinch of salt, swirl to get streaks and set aside.

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Nutrition

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Serving Size: 1 (947g)
Recipe Makes: 1

Calories: 1991
Calories from Fat: 799 (40%)

Amt Per Serving		% DV

	Total Fat 88.8g	118 %
	Saturated Fat 12.5g	62 %
	Monounsaturated Fat 23.4g
	Polyunsanturated Fat 46g
Cholesterol 22.8mg		7 %
Sodium 361mg		12 %
Potassium 2576.7mg		68 %
Total Carbohydrate 229.6g		68 %
	Dietary Fiber 27.8g	111 %
	Sugars, other 201.8g
Protein 64.8g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1991

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