Chickpea Pancakes with Coconut Chutney
These savoury chickpea pancakes are topped with herby coconut chutney, roasted aubergines, and tomatoes.
Equipment
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Ingredients
- 450 g aubergine
- 2 Tbsp vegetable oil
- 2 tsp garam masala
- 200 g cherry tomatoes
- salt
FOR THE COCONUT CHUTNEY
- 50 g desiccated coconut
- 2 teaspoons tamarind paste
- 15 g fresh coriander
- 10 g fresh mint leaves
- 10 g fresh ginger root, chopped and peeled
- 1/2 green chilli
- 1 garlic clove, peeled
- 6 Tbsp water
- 2 Tbsp lime juice
- 1/ 4 tsp ground cumin
FOR THE CHICKPEA PANCAKES
- 150 g gram flour
- 320 ml water
- 2 Tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/2 tsp garlic powder
- vegetable oil to fry
TO SERVE
- Handful of rocket
- 1 lime
Instructions
- Preheat the oven to 200C/400F/fan 180C/gas 6.
- Cut the aubergines into 2.5-cm / 1-inch dice.450 g aubergine
- Scatter them on an oven tray. Toss with 2 tablespoons of vegetable oil and 2 teaspoons of garam masala. Season with salt. Cook for 20 minutes in the oven.2 Tbsp vegetable oil, 2 tsp garam masala, salt
- In the meantime, make the pancake batter and coconut chutney.
- For the pancakes: In a medium bowl, whisk all the ingredients for the chickpea pancakes together, making sure that the batter does not have any lumps. If it does, whizz the batter for a few seconds in a blender. The consistency should be similar to that of traditional pancake batter. Leave the batter to rest for around 5 minutes.150 g gram flour, 320 ml water, 2 Tbsp vegetable oil, 1/2 tsp salt, 1/4 tsp turmeric, 1/2 tsp garlic powder
- For the chutney: Place all the ingredients for the chutney in a blender and whizz until smooth. Adjust the seasoning with lime juice and salt. Add more water if necessary to adjust the consistency. It should be thick but easily spreadable. Set aside.50 g desiccated coconut, 2 teaspoons tamarind paste, 15 g fresh coriander, 10 g fresh mint leaves, 10 g fresh ginger root, chopped and peeled, 1/2 green chilli, 1 garlic clove, peeled, 6 Tbsp water, 2 Tbsp lime juice, 1/ 4 tsp ground cumin
- Cut the tomatoes in half.200 g cherry tomatoes
- Once the aubergines have been cooking for 20 minutes, toss in the tomatoes and return the tray to the oven. Carry on cooking the vegetables for another 12 to 15 minutes until the aubergines are browned all over and the tomatoes soft. When done, switch off the oven but leave the tray in to keep the vegetables warm.
- In the meantime, cook the pancakes. Heat a non-stick frying pan or pancake pan over medium to high heat and add a little oil to grease the pan.vegetable oil to fry
- Pour around 75ml (⅓ cup) of chickpea batter onto the hot pan and spread it out in a circular motion to form a thin pancake of about 20-cm / 8-inch diameter.
- Cook the pancake over medium-high heat, until the edges start to lift and the top surface is just set, about 2 minutes. Using a spatula or turner, flip the pancake over and cook the other side until it becomes golden brown and crispy, about 1 to 2 minutes.
- Remove the first pancake from the pan and keep warm covered in the oven while you make the rest of the pancakes.
- To serve, spread some coconut chutney on the first pancake. Top with some aubergines, tomatoes, and a few leaves of rocket. Repeat with the remaining pancakes. Serve hot or warm with a squeeze of fresh lime juice on top.Handful of rocket, 1 lime
Nutrition
Serving: 1pancakeCalories: 301kcalCarbohydrates: 41gProtein: 12gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 364mgPotassium: 891mgFiber: 12gSugar: 12gVitamin A: 684IUVitamin C: 24mgCalcium: 78mgIron: 5mg