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 mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Servings: 2
Calories: 638kcal
- 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
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
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!
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