Potato Chickpea Pancakes
Potato chickpea pancakes are a recipe with fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g semolina
- 50 g rice flour
- 50 g wheat flour
- 1 tsp ground cumin
- Salt
- ground pepper
- 50 g yogurt
- ghee for frying (or clarified butter)
- 400 g waxy potatoes
- 200 g canned chickpeas
- 150 g Frozen Peas
- 1 onion
- 2 Garlic cloves
- 2 tsp freshly grated ginger
- 2 tbsp ghee (or clarified butter)
- 0.5 tsp cumin
- 1 tsp ground turmeric
- 1 tsp garam masala
- 200 ml vegetable broth
- 2 tbsp chopped fresh coriander
- Salt
- a splash lemon juice
- ground pepper
Instructions
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1.
Mix the semolina, rice flour and wheat flour in a bowl. Season with cumin, salt and pepper and whisk in yogurt and about 200 ml water until smooth. Cover and let stand for about 30 minutes; add more water if needed to achieve a thick batter.
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2.
Meanwhile wash, peel and cut potatoes into ~2 cm pieces. Drain chickpeas well and thaw peas. Peel onion and garlic and finely dice them. Sauté both with ginger in hot ghee for a short time. Stir in cumin, turmeric and garam masala and toast briefly. Deglaze with broth and add the potatoes. Cover and simmer for about 20 minutes. Mix in peas, chickpeas and coriander; season with salt, lemon juice and pepper. Keep warm over low heat.
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3.
Heat some ghee in a hot pan and spread batter across the bottom to form a thin layer. Cook 1–2 minutes until golden brown. Flip, finish cooking briefly and repeat to make four pancakes. Serve on plates topped with the curry filling.
