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Chickpea pancake with Indian-spiced sweet potato

  • 0:25 Prep
  • 0:25 Cook
  • 4 Servings


  • 260g (1 cup) Greek yoghurt
  • 1/4 cup finely chopped fresh mint leaves
  • 500g sweet potatoes, peeled, cut into 2cm pieces
  • 1 tablespoon peanut oil
  • 1 small brown onion, thinly sliced
  • 1 teaspoon brown mustard seeds
  • 1 fresh long green chilli, sliced
  • 2 garlic cloves, finely chopped
  • 2 teaspoons grated fresh ginger
  • 1/2 teaspoon ground turmeric
  • Fresh mint leaves, to serve

Chickpea pancake

  • 270g (1 3/4 cups) chickpea flour
  • 1 teaspoon brown mustard seeds
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground turmeric
  • 375ml (1 1/2 cups) cold water
  • Peanut oil, to brush


  • 1
    For the pancake, whisk the flour, mustard seeds, bicarb and turmeric in a bowl. Season. Whisking constantly, gradually add enough water to form a smooth batter. Set aside.
  • 2
    Combine yoghurt and mint in a bowl. Cover with plastic wrap. Store in the fridge.
  • 3
    Microwave the sweet potato in a heatproof bowl on High for 3 minutes or until tender.
  • 4
    Heat the oil in a large non-stick frying pan over high heat. Add onion and mustard seeds. Cook, stirring, for 3-4 minutes or until until onion is golden. Stir in the chilli, garlic, ginger and turmeric. Add the sweet potato and cook, stirring, for 2-3 minutes or until well coated in the onion mixture. Season. Transfer to a bowl.
  • 5
    Wipe the pan clean. Brush with oil. Pour a quarter of the chickpea mixture into the pan. Spread to form a 20cm pancake. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for a further 2 minutes or until cooked though. Transfer to a plate. Repeat with remaining batter, reheating pan and brushing with oil each time. Serve pancakes with yoghurt mixture, sweet potato mixture and mint leaves.

Source: taste.com.au


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