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Onion Bhaji Pancake with Mango Salsa

Onion Bhaji Pancake with Mango Salsa

A chickpea flour based onion bhaji pancake with sweet and zingy mango salsa and refreshing chilli yoghurt.
Course Dinner, Lunch, Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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