Chickpea flour pancakes with greens and coconut chutney
By Meera Sodha
Published on 05 January 2022
Meera Sodha's chickpea flour pancakes topped with coconut yogurt, fresh veg and a kick of spice is vegan comfort food at it's best. Time and servings
45 minsTotal time
4Servings
45 minsPrep time
Ingredients
- 150 g of gram flour
- 0.25 tsp of baking powder
- 0.25 tsp of turmeric
- 1.25 tsp of salt
- 350 g of coconut yoghurt
- 60 g of desiccated coconut
- 1 green finger chill
- 1 garlic clove, peeled
- 1 drizzle of rapeseed oil
- 1 tsp of black mustard seeds
- 250 g of purple sprouting broccoli, finely chopped
- 250 g of rainbow chard, stalks and leaves separated, finely chopped
Method
Step 1
First make the chickpea pancake batter. Place the gram flour, baking powder, turmeric and ½tsp of salt into a bowl and mix with a fork. Add 75g of yoghurt and mix and then, little by little, add 250ml of water to the flour until you have a nice smooth batter. Leave to rest to one side.Step 2
Next make the chutney, blitz together the coconut and 275g of the yoghurt together with the green chilli, garlic clove and ¾tsp of salt. Add a little water to loosen the chutney, if need be.Step 3
To make the greens, heat 1tbsp of oil in a pan and when hot, add the mustard seeds. Let them pop then add the broccoli and the chard stalks. Cook for 2 minutes then add a couple of tbsp of water and pop a lid on. Steam for 3 mins, add half of the chutney and the chard leaves, mix and pop the lid back on for a couple of mins until the leaves have wilted. Taste and season if need be. Then leave to rest while you cook the pancakes.Step 4
To cook the pancakes, heat a drizzle of oil in a non-stick frying pan over a medium heat. When hot, pour in a quarter of the batter. Leave to cook for a minute or until golden then flip. Cook for another minute on the other side then slide onto a plate. Repeat with the remaining batter.Step 5
To serve, place ¼ of the mixture into each pancake alongside a spoonful of coconut chutney.