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Onion bhaji pancake with salad toppings and a wedge cut out.
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5 from 2 votes

Onion Bhaji Pancake with Mango Salsa

A chickpea flour based onion bhaji pancake with sweet and zingy mango salsa and refreshing chilli yoghurt.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Servings: 2
Calories: 638kcal
Author: Sasha Hooper

Equipment

Ingredients

  • 150 g chickpea (gram) flour (1 ¼ cups) sieved
  • 2 teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 250 ml cold water (1 cup)
  • 2 onions sliced into half moons
  • 2 tablespoons rapeseed or olive oil
  • julienned carrots radishes, salad cress, sprouts to serve

For the mango salsa

  • ½ mango finely diced
  • ½ green chilli finely diced
  • small handful of coriander leaves finely chopped
  • squeeze of lime juice

For the yoghurt

  • 130 g yoghurt of choice (½ cup) Greek, coconut, etc
  • ½ green chilli finely chopped
  • sprig of mint and dill finely chopped

Instructions

  • Turn on your grill. In a medium sized bowl place the sieved chickpea flour. Add the cumin, turmeric, cayenne pepper and ¼ teaspoon salt. Using a whisk, gradually incorporate the water until you have a thick, smooth batter.
    150 g chickpea (gram) flour, 2 teaspoons ground cumin, ½ teaspoon ground turmeric, ¼ teaspoon cayenne pepper, 250 ml cold water
  • Heat 1 tablespoon of the oil in a large ovenproof frying pan over a medium heat and cook the onions for 5-10 minutes, or until soft and golden. Tip the onions into the batter, along with the remaining tablespoon of oil and mix well.
    2 onions, 2 tablespoons rapeseed or olive oil
  • Add a little more oil to the frying pan if necessary and place back over a medium heat. Pour in the pancake batter and cook for 3-4 minutes, until the base is golden. Place the frying pan under the grill for 2-3 minutes until the pancake is set.
  • Serve topped with a dollop of the mango salsa, the yoghurt and a good helping of julienned veggies and cress.
    julienned carrots

For the mango salsa

  • Mix all of the ingredients together and taste, adding more lime as desired.
    ½ mango, ½ green chilli, squeeze of lime juice, small handful of coriander leaves

For the yoghurt

  • Mix all of the ingredients together along with a pinch of salt to taste.
    130 g yoghurt of choice, ½ green chilli, sprig of mint and dill

Notes

This easily serves 2 hungry people for dinner and would probably stretch to 4 for a light lunch.
Nutrition label is for 2 servings, including the yoghurt and salsa!

Nutrition

Calories: 638kcal | Carbohydrates: 84.3g | Protein: 26.9g | Fat: 23.5g | Saturated Fat: 4.3g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 13g | Cholesterol: 8.5mg | Sodium: 137.4mg | Potassium: 1504.5mg | Fiber: 15.1g | Sugar: 33.4g | Vitamin A: 630.4IU | Vitamin C: 105.2mg | Calcium: 209.9mg | Iron: 6.8mg