As you know I have been making more vegetarian meals to try and spend less on meat. We are fortunate, as we always have at least two meals of fish each week, this fish is caught by lovely hubby and our son, so that helps a bit. Now that I am making one vegetarian meal a week, I have been consciously looking for interesting, tasty recipes that are filling and easy. This is one of Jamie Oliver's recipes, is a breeze to make and, as always, is delicious.
It also uses really basic ingredients that can be found at any supermarket, although it will be cheaper if you can source the chickpea flour and spices from as asian grocer or bulk good store. I didn't have time to do this, so the chickpea flour/besan was bought from Woolworths for $2.99 for a 330 gram packet. The other spices I keep and use regularly and they add such wonderful flavour. The pancakes are not at all fiddly and a quick swirl of the wrist is all the is needed for the pancake mixture to cover the bottom of the frypan. They take very little cooking time and the texture is like a sturdy crepe so they are super easy to handle.
Now on with the recipe.
Ingredients for Indian Spiced Veggie Pancakes (filling), clockwise from top right-
1 1/2 teaspoons mustard seeds, 1 teaspoon turmeric, 1 to 2 teaspoons of dried chilli flakes, 5 cm piece of ginger, grated on a microplane, 4 to 5 spring onions, sliced finely, a good handful of coriander, chopped finely, 1 lime, 75 grams of paneer cheese, 450 grams of potatoes of similar size and a
650 gram sweet potato, both scrubbed and patted dry
Ingredients for Pancakes, clockwise from top centre-
1 cup plain flour, 1/2 teaspoon bicarb soda, 2 1/2 teaspoons mustard seeds, 1 cup chickpea flour and up to 450 grams of water
Preheat oven to 200 C, prick the potatoes and sweet potatoes all over with a knife and bake in the oven until soft. The potatoes took 45 minutes and the sweet potato took 60 minutes. Take them out of the oven and let cool. When cool enough to handle, scoop out flesh, put into a large bowl, roughly mash them and set aside until needed.
Make the pancake mixture, by adding all dry ingredients to a bowl and whisking to combine
Now gradually add the water and whisk until smooth and lump free, the batter should be loose. I used all of the 450 grams of water. Set aside until needed
In a non stick heavy based fry pan, add some oil and sauté the dried chilli, ginger, mustard seeds, turmeric, and salt and pepper over medium heat
Sauté until fragrant and the mustard seeds start to pop, remove from heat
To the bowl of the mashed potato and sweet potato, add the paneer and spring onions
Now add the spice mixture and give everything a good mix, set aside
Add a giant spoonful (I used a soup ladle) of pancake mixture to a lightly oiled, medium hot pan, and swirl to coat the bottom of the pan.
As soon as the moisture starts to cook away and there are lots of bubbles, add a few tablespoons of sweet and spicy potato filling and gently spread it across the pancake.