If you're looking for a new savoury snack, or an accompaniment to your Indian dishes, then look no further. These Indian style pancakes are great as a side dish, or even as a standalone dish where they can be served with a large dollop of coconut raita. However you choose to serve them, everyone will love them regardless. Anyway without further ado, let's get on with the recipe!
Happy Cooking!
The Chai Home 😋
INGREDIENTS
7 servings
For the pancake batter
2x cups of plain flour
2x cups of milk (if vegan use vegan milk)
For the filling
170g of drained chickpeas
3x spring onions - finely diced (use them all including the leaves)
approx 4 - 5 button mushrooms (finely diced)
For the spices
1x tsp of garlic powder
2x tsp of ground ginger
1x tsp of sweet paprika
2x tsp of cumin
1/2 tsp of turmeric
1 - 2 heaped tsp of chilli flakes (depends how hot you like it)
1 1/2 tsp of curry powder
1x tsp of pepper
1x tsp of salt
For the coconut raita (optional - if vegan use a vegan yoghurt)
click here for the recipe
METHOD
(If you're making the coconut raita, make that first then pop it in the fridge for later).
Add the milk and flour to a mixing bowl and whisk together well with a fork until everything is fully combined.
Now add all of the remaining ingredients and mix together well.
Add a little drizzle of olive oil to a non stick frying pan and place on a high heat.
To test if the oil is hot enough, drop a little bit of the batter into the oil - if it sizzles and comes to the top it's ready.
Take a ladle full of the mixture and place it into the frying pan to create your first pancake.
Fry on a high heat for two minutes on each side and repeat until all the batter has been used up.
Serve alongside the coconut raita if desired and enjoy!
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