INDIAN VEGETABLE PANCAKES

SERVES 2 PORTIONS

1 small onion

1 small red pepper

2 sprigs of cilantro

1/2 cup (80 g) semolina

2/3 cup (150 ml) cold vegetable stock

1/2 tsp. sea salt

1/2 tsp. curry powder

pinch of chili powder

pinch of ground cardamom

2 tbsp. canola oil

1 tbsp. cucumber relish

1 1/2 cups (500 g) Mango Chutney

NUTRITIONAL VALUES

Calories: 621kcal
Fat: 14.8g (1.1g S.Fat)
Carbs: 125.6g
Protein: 6.6g
Sugar: 78.8g
Sodium: 912mg

METHOD

The onion should be peeled and finely chopped. Cut the pepper into quarters and then into small cubes. Chop the cilantro finely. In a mixing bowl, combine the semolina, stock, salt, curry powder, chilli powder, and cardamom. Stir in the chopped onion and pepper, as well as the cilantro, until everything is combined.

In a pan, heat 1 tablespoon of oil. Spread half of the batter evenly in the pan. Cook the pancake for 2–3 minutes on medium heat, or until it is slightly brown. Cook for another 2–3 minutes on the other side. Cook the remaining batter in the pan to make a second pancake with the remaining oil. To make a dip, combine the cucumber relish and mango chutney. Separately pack the pancakes and dip to take with you. To serve, spread the dip on the pancake—delicious it's warm or cold.

Try red lentil pancakes, another Indian classic. To make the batter, combine 1 1/4 cup (150 g) ground red lentils and 34 cup (170ml) water, seasoning with 1 teaspoon garam masala, 1/2 teaspoon curry powder, and 1/2 teaspoon sea salt. Allow to steep for at least 15 minutes. In a pan, heat 2 1/2 tablespoons canola oil and cook small pancakes in batches over medium heat until golden brown. Mango chutney is also delicious with these.