Sour chickpea flour pancakes with fresh coconut and mint chutney
An excitingly spicy brekkie or brunch. Go to town and vary the toppings. For extra-thin crepes, simply thin out the batter with water and once fried crisp, wrap around a curry mix of your choice.
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- 2 cups chickpea (besan) flour
- ½ tsp turmeric powder
- 1 tsp sea salt
- 1 tsp bicarbonate of soda
- ¼ small chilli, finely minced
- 3 tbsp fresh coriander, finely chopped
- ¼ cup of yogurt
- ½ to ¾ cup of water
- 1 tbsp lemon juice
- ½ cup melted ghee or unsalted butter
- ½ cup fresh corn kernels
- ½ cup red capsicum, diced
- ½ cup fresh peas
- 2 cups fresh spinach leaves
- ½ cup red onions, finely sliced
- ¼ avocado, sliced
- ½ cup tomatoes, diced
- Title:Coconut and mint chutney
- 1 cup unsweetened desiccated coconut
- 3 tbsp cashews, dry roasted and coarsely chopped
- ¼ small chili, finely minced
- ½ cup plain yogurt
- 1 cup fresh mint leaves, roughly chopped
- 1 tsp sea salt
Place the chickpea flour into a dry frying pan and dry-roast over a low heat, stirring until it darkens slightly and becomes fragrant (7 minutes). Set aside to cool.
Prepare the pancake fillings by blanching the corn, capsicum, peas and spinach separately in boiling water for 3 minutes. Refresh under cold running water, drain and set aside with other filling options.
Make the chutney in a food processor.
Puree the coconut together with the cashews and chilli. Once ground, add the yogurt, mint and salt and pulse for a minute. Serve at room temperature or chill.
In a bowl, combine the chickpea flour together with turmeric, salt, bi-carb, chilli and coriander. Whisk the yogurt, water and lemon juice together and add to the dry flour mix.
Stir and make into a smooth batter mixture.
Place a non-stick pan over a medium heat. Add a couple of tablespoons of ghee or butter. Once hot, place at least 3 mini pancakes into the pan consisting of 3 to 4 dollops of batter mixture. Allow it to sizzle as you arrange different fillings over the top, as you fancy.
Fry till golden for around 3 minutes then flip over and add a touch more butter. Fry up for a further 3 minutes.
Serve piping hot with dollops of chutney.
Makes 6-8 pancakes.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store