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Carrot and chickpea pancakes
Serves 2 Starters and mains
Ingredients
- 20g ginger, peeled and finely chopped
- 2 spring onions, finely chopped
- 1 carrot, grated
- 1 green chilli, deseeded (optional) and finely chopped, or large pinch of red chilli flakes
- 1tbsp coriander, finely chopped
- ¼tsp ajwain seeds, available from most supermarkets
- ¼tsp ground cumin
- ½tsp salt
- 125g fine chickpea flour
- 1-2tbsp ghee or groundnut oil
- To serve: 1 quantity garlic and red chilli chutney
Garlic and red chilli chutney
- 1 whole garlic bulb, peeled and very finely chopped or crushed
- 2-3tsp lemon juice
- 3tsp chilli powder (preferably Kashmiri chilli powder)
- ½tsp salt
- 3-4tbsp mustard seed oil
Method
Place all the ingredients, except for the ghee or oil, into a large bowl and mix, gradually adding 80-100ml cold water until the batter mix has the consistency of double cream.
Dip some kitchen paper into the ghee or oil and wipe the inside of a non-stick pan to coat. Heat the pan over a medium heat, then pour in one ladle of the batter and swirl the pan to get an even layer.
Cook for 35-40 seconds, then gently lift with a palette knife to check if it is golden. Flip and cook the other side for 35-40 seconds.
Remove from the pan and set aside until the remaining batter is cooked. Serve with garlic and red chilli chutney (see below).
For the Garlic and red chilli chutney
Place all the ingredients in a blender with half the oil and blitz. Add the remaining oil and continue to blend until smooth.
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