Chickpea flour pancakes with salad & chutney

Chickpea flour pancakes with salad & chutney

snacks and sides | serves 4

Dried pomegranate seeds are available from health food stores and Panch phoran is a spice blend, usually cumin, fennel, fenugreek, mustard and nigella seeds. Buy from


1. For the pancakes, mix together all ingredients except the oil in a bowl with 150ml?200ml water (just enough to make a thin batter) and season. Grease a large nonstick pan with a little sunflower oil then cook one pancake at a time until all the batter is used. Stack the pancakes between layers of greaseproof paper until required.
2. For the chutney, heat the oil until hot. Fry the panch phoran till it crackles. Add remaining ingredients, and salt to taste. Simmer for 20 minutes, till thick.
3. For the salad, mix all the ingredients together at the last minute, season, and use to fill the pancakes. Serve at room temperature with a generous serving of tomato-raisin chutney, garnished with mixed cress.


Recipe Atul Kochhar
Photo Andrew Montgomery

from Issue 23


? 300g gram (chickpea) flour
? ½ tsp chopped green chilli
? ½ medium onion, chopped
? 1 tbsp finely chopped coriander
? ½ tsp cumin seeds, toasted
? 1 tsp dried pomegranate seeds, lightly crushed (see note)
? ½ tsp coriander powder
? ¼ tsp turmeric powder
? Red chilli powder, to taste
? Mixed baby cress, to serve
? Sunflower oil, for greasing

Tomato raisin chutney
? 1 tbsp sunflower oil
? 1 tbsp panch phoran (see note)
? 300g diced tomatoes
? 50g golden raisins, soaked in warm water for 5?7 minutes, drained
? 1 small dried red chilli
? 1 tbsp tomato purée
? 100g palm sugar
? 60ml white wine vinegar
? ½ tsp coriander powder
? ¼ tsp garam masala
? 1 tbsp ginger, peeled and grated
? 1 tbsp chopped coriander leaves

Avocado & rocket salad
? 2 medium avocados, stoned, sliced
? 1 large grapefruit, cut into segments
? 1 small bunch of baby rocket
? ½ medium red onion, sliced
? 2 tbsp olive oil
? 1 tbsp aged balsamic vinegar

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