Chickpea Pancakes with Spiced Potatoes

Chickpea Pancakes with Spiced Potatoes

This is a vegeatarian and gluten free recipe for pancakes.  This recipe uses chickpea (gram) flour and we’ve added some indian flavours: spiced potatoes and curry sauce to create a dish full of flavour.

We think this is a great alternative for Pancake Day and lends itself to being cooked on the Big Green Egg.

Method

For the spiced potato filling

1. You could cook this on the Egg in advance of making the pancake or cook indoors!
2. Cook some dried green lentils in accordance with the instructions on the pack.  We boiled the lentils with good pince of salt for about 30 minutes.  They still had a bit of texture. You could use a tin of green lentils, just drain them.
3. Set up your Big Green Egg for a direct cook to 150°C.
4. Heat the oil in a frying pan over a low heat.  Add the shallots, mustard seeds, turmeric, chilli, ginger and garlic.
5. Cook until the shallots are soft, about 10 to 15 minutes.
6. Add the potatoes, cook slowly for a further 15 to 2o minutes.  We cooked them until they were golden brown and the potatoes were soft.
7. Stir through the lentils and cook for a further couple of minutes until lentils are warm.

For the curry sauce

1. Set up your Big Green Egg for a direct cook to 150°C.
2. Heat the oil in a frying pan over a low heat.  Add all the ingredients except the water to the pan and cook until the onions have softened and the spices have cooked out.
3. Add the water, you may need to add a bit more, adjust to your preferred consistency.  We wanted a reasonably thick and dry sauce.

For the pancake batter

1. Put the flour in a mixing bowl with the salt, water, oil and coriander and mix them all together.  Leave to stand for half an hour, if you can.
2. Set up your Big Green Egg for a direct cook to 200°C.
3. Once your pan (measuring approx 27cm) is hot, add a little olive oil to the pan.
4. Once the oil is hot, add your pancake batter.  Swirl it around to cover the base of the pan.
5. Cook for 1-2 minutes until it is set and then loosen around the edges and flip.
6. Cook for another 1 – 2 minutes until the other side is cooked.  It should be slightly crispy.  Remove from the heat.
7. Repeat until you’ve used the all the batter; makes about 4 pancakes.
8. To assemble, place some of the spiced potato mix across the centre of the pancake, add some of the curry sauce and add some coriander.  Roll up the pancake and serve with mango chutney.