We've gone pancake mad this Shrove Tuesday. Kids made sweet pancakes, OH made savoury pancakes with cheddar and chorizo, and today I've made Curried Vegetable Pancakes based on my Asian Vegetable Pancakes.
As the gram flour can be a little bitter, I made a quick Coconut Chutney to go with these.
Serves 4, as a light lunch
Pancakes
180g gram flour
350ml water
1 tsp salt
Thinly sliced, grated vegetables; 1 carrot, 1 small onion, quarter cabbage (I used homegrown brussel sprouts)
1 tsp medium curry powder, or 1 tbsp garam masala, or 1 tbsp curry paste
Vegetable oil for frying
350ml water
1 tsp salt
Thinly sliced, grated vegetables; 1 carrot, 1 small onion, quarter cabbage (I used homegrown brussel sprouts)
1 tsp medium curry powder, or 1 tbsp garam masala, or 1 tbsp curry paste
Vegetable oil for frying
Coconut Chutney
100g desiccated coconut
100g cashew nuts
4 tbsp tamarind paste
1 tbsp mustard oil
1/2 tsp chilli flakes
1cm ginger root
100ml water or as required
Whisk the flour and water in a large mixing bowl.
Finely slice and/or grate the vegetables, and mix well into the batter. It should look like the vegetables are lightly coated in batter, rather than swimming in it.
Leave the veggies to rest in the batter whilst you make the Coconut Chutney if using. Liquidise all the chutney ingredients, adding enough water to make a thick but pourable 'chutney'.
Heat a non stick frying pan over a medium high heat, greasing with about 1 tsp vegetable oil.
Add 1/4 of the mixture and flatten out in the pan. Fry for a few minutes until golden brown. Flip over with a fish slice and fry the other side till golden brown too.
Remove to a warm plate and continue to fry the next three pancakes one after the other (unless you have more frying pans).
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