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Indian Pancakes

Indian Pancakes with spiced potato filling

Kate Ford | The Veg Space
These easy Indian Pancakes are made from chickpea flour (gram flour) with a spiced potato filling. Delicious with mango chutney, vegan raita or lime pickle.
5 from 7 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main
Cuisine Indian
Servings 6 filled pancakes
Calories 354 kcal

Ingredients
  

For the pancakes:

  • 130 g gram (chickpea) flour
  • 130 g plain flour
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 1 teaspoon each of: mustard seeds, cumin seeds, coriander seeds
  • 400 ml water
  • rapeseed or sunflower oil for frying

For the Potato Filling:

  • 4 potatoes medium-large, about 500g in weight
  • 2 tablespoon dairy-free milk
  • 3 tablespoon rapeseed or sunflower oil
  • 1 clove garlic or 1 teaspoon ready-chopped garlic / garlic purée
  • 1 red chilli or 1 teaspoon ready-chopped chilli
  • 1 cm root ginger or 1 teaspoon ready-chopped ginger / ginger purée
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 lemon
  • 4 spring onions

Instructions
 

For the potato filling:

  • Bring a large saucepan of water to the boil. Peel the potatoes and cut into chunks, then cook them for 10-15 minutes until tender. Drain and set aside.

For the pancake batter:

  • Meanwhile, in a bowl or large jug, mix the gram and plain flours together, and add the bicarbonate of soda and salt.
  • Use a pestle and mortar or grinder to grind the spices for the batter then add them to the flours. 
  • Gradually add 400ml water and whisk until you have a smooth pancake batter.  (If you do still have a few lumps of flour, you could use a stick blender to blitz until smooth).

For the potato filling:

  • Place a small frying pan on a medium heat, and add the 3 tablespoon oil.  Add the garlic, chilli, ginger, garam masala and turmeric.  Fry gently for a couple of minutes then remove from the heat.  
  • Mash the cooked potatoes together with the dairy-free milk using a potato masher or fork. Season well with salt and black pepper, taste and adjust as required.
  • Pour the spiced oil into your mashed potato, followed by the juice of the lemon.
  • Trim and finely chop the spring onions and add to the potato mixture.  Mix until well combined.

For the pancakes:

  • Place a large frying pan on a high heat.  Add a small splash of oil, and spread it around with a spatula.  Spoon in some batter and swirl around until it just coats the entire pan.  
  • When the underside of the pancake is golden and small bubbles are forming on the top, flip it over to cook the underside for a minute.
  • Flip the pancake back to the original side, then spread about a sixth of the potato mixture over the pancake.  Leave it for another minute until fully heated through, then tip onto a plate, roll up and cut in half.
  • Repeat for the remaining pancakes - you can keep them warm in a medium oven until ready for serving.
    Chickpea Flour Pancakes

Video

Nutrition

Serving: 1filled pancakeCalories: 354kcalCarbohydrates: 58gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 317mgPotassium: 898mgFiber: 7gSugar: 5gVitamin A: 187IUVitamin C: 50mgCalcium: 52mgIron: 4mg
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