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chickpea flour pancakes with greens and coconut chutney

Chickpea flour pancakes with greens and coconut chutney

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Serves: 4

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. 
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  • 150g gram flour
  • ¼ tsp baking powder
  • ¼ tsp turmeric
  • 1¼ tsp salt
  • 350g coconut yoghurt
  • 60g desiccated coconut
  • 1 green finger chill
  • 1 garlic clove, peeled
  • 1 drizzle rapeseed oil
  • 1 tsp black mustard seeds
  • 250g purple sprouting broccoli, finely chopped
  • 250g rainbow chard, stalks and leaves separated, finely chopped


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.

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