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Prue Leith’s Indian Chickpea Pancakes with Chicken Bites

MAKES 4

Mango chutney, fiery fried chicken bites, fresh tomato salad, raita, rocket and a sprinkling of Bombay mix – there’s no end of delicious flavours layered up atop of these chickpea pancakes.

Made withPrue’s World All-Purpose Cast Iron Flat PanandPrue’s World Stainless Steel Falafel Scoop.

Ingredients

For the pancakes

  • 150g chickpea (gram) flour
  • 2 tsp medium curry powder
  • ¼ tsp turmeric
  • ½ tsp garam masala
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp nigella seeds
  • 240ml water
  • 2-3 tbsp vegetable oil, for frying

For the chicken bites

  • 2 chicken breasts, roughly chopped
  • 2 tbsp tikka curry paste
  • 1 tsp ginger, finely grated
  • 1 clove garlic, minced
  • ½ green chilli, deseeded and roughly chopped
  • ½ tsp salt
  • 100g grated courgette

For the tomato salad

  • 3 medium tomatoes, deseeded and diced
  • ½ small red onion, finely sliced
  • 1 tbsp coriander, roughly chopped
  • Juice of half a lime

For the raita

  • 2 tbsp plain yoghurt
  • 2 tbsp mint, chopped
  • Juice of 1 lime
  • Salt and pepper

To serve

  • 4 tbsp mango chutney
  • A small handful of rocket leaves
  • 4 tbsp Bombay mix

Instructions

  1. For the pancakes, mix all the ingredients together except the water and oil, then make a well and gradually whisk in the water. Beat until smooth then rest the batter for 20 minutes.
  2. For the chicken bites, put the chicken in a food processor with all other ingredients except for the courgette. Pulse until the mix comes together. Transfer to a bowl and stir in the courgette. Shape with the Falafel Scoop into 20 bites, dipping the scoop into cold water between each bite. Chill for at least 15 minutes.
  3. Mix all the tomato salad ingredients together.
  4. Mix all the raita ingredients.
  5. 中火加热平底锅，加少许油。倒入四分之三勺的煎饼面糊，煮两分钟，翻面，煮另一面。取出烧饼并保温，用箔纸松散地盖上。Repeat to make 4 large pancakes.
  6. Heat a little more oil in the Flat Pan on a medium heat. Fry the chicken bites in batches, turning them once, until golden and cooked through. Keep warm.
  7. To serve, divide the pancakes between 4 plates, spread each with mango chutney, then layer on the tomato salad, chicken bites, raita, rocket leaves and Bombay mix.

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