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Indian pancakes with tomato & coconut relish

  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings


  • 2 onions
  • 1 1/2 long green chillies
  • 125ml (1/2 cup) vegetable oil
  • 1 teaspoon garam masala
  • 3 teaspoons ground turmeric
  • 2 teaspoons brown mustard seeds
  • 1 clove garlic
  • 4 vine-ripened tomatoes
  • 1 lime
  • 60g (3/4 cup) shredded coconut
  • 1/4 bunch coriander
  • 250g (1 2/3 cups) plain flour
  • 375ml (1 1/2 cups) milk
  • 3 eggs
  • 2 x 400g cans chickpeas


  • 1
    Peel and quarter onions, then roughly chop 1 green chilli. Pulse onion and chilli in a food processor until roughly chopped. Heat 2 tablespoons oil in a frying pan over medium heat. Add onion mixture, garam masala, 1 teaspoon turmeric and mustard seeds. Crush garlic into pan and cook, stirring occasionally, for 8 minutes or until onions are soft. Remove half the mixture and reserve.
  • 2
    Meanwhile, quarter tomatoes and process until roughly chopped. Add to pan with 1 teaspoon turmeric and 1/2 teaspoon salt. Cook, stirring occasionally, for 8 minutes or until thickened. Cover and keep warm.
  • 3
    Meanwhile, to make relish, squeeze juice from lime into a food processor. Process with remaining 1/2 green chilli, coconut, a handful of coriander leaves and a pinch of salt until finely chopped. Transfer to a bowl.
  • 4
    To make pancake batter, process flour, milk, eggs and remaining 1 teaspoon turmeric until smooth. Pour into a jug, then stir in reserved onion mixture. Drain chickpeas and rinse well.
  • 5
    Heat 1 tablespoon oil in a 24cm non-stick frying pan over medium heat. Add one-quarter of the chickpeas, then pour over one-quarter of the batter. Cook for 3 minutes or until browned underneath and top is almost set. Using a spatula, flip over and cook for a further 1 minute. Transfer to a plate. Repeat with remaining oil, chickpeas and batter to make 4 pancakes.
  • 6
    Spoon tomato sauce over pancakes, scatter with relish and tear over a few extra coriander leaves to serve.

Source: taste.com.au


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