Fresh and flavourful, spring vegetables make a delicious seasonal twist on this dish and be can be substituted with any quick cook vegetables according to season.
Makes: 10 pancakes.
- 350 g gram flour
- 2 tsp baking powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp ground black pepper
- 1 tsp salt
- 570 ml/ 2 ½ cups of water
- 2 spring onions, finely sliced at angle
- 3 baby leeks, finely sliced
- 100 g/ 2/3 cup of peas
- Large handful of fresh coriander, chopped
- Vegetable oil for frying
- 20 g/ 1/4 cup desiccated/dry unsweetened shredded coconut
- 150 g/ ¾ cup pineapple pieces, or substitute chopped peaches or plums
- 1 small red chilli, finely chopped
- Juice of half fresh lime
- To make the quick chutney, soak the dessicated coconut in boiling water for 10-15 min. Then drain in sieve, squeezing out any excess water. Mix together the coconut with the chopped fruit, chillies and lime juice. Set aside.
- Gently toast the spice powders in a small pan until aromatic, then grind. Sieve the gram flour and baking powder into a bowl, then add the spices, salt, pepper and water. Whisk to form a batter, then set aside in a warm place for 20-30 minutes (small bubbles will form in the batter.
- Add spring onions and coriander to the batter and stir. In a small or medium frying pan, heat a little oil and add the leeks and peas. When leeks start to soften, pour over batter mixture and cook until brown on both sides. Serve immediately, alongside the spicyfruit chutney.
Thanks for the lovely recipe Jackie!