These flavoursome ‘pancakes’ taste delicious with a cooling cherry tomato and cucumber salad.
- CourseMain meal
- Prepare15 mins
- Cook10 mins
- Total time25 mins
Coarsely grate the carrots and 1 red onion into a medium-sized bowl. Add the green chillies and garlic, then stir in the gram flour, turmeric, 1 tsp coarsely ground black pepper and 1 tsp salt. Set aside for 10 minutes, before slowly whisking in 200ml cold water, until it becomes the consistency of double cream.
To make the kachumber, finely chop the remaining red onion and add to a bowl with the cherry tomatoes, coriander, lime juice and chilli powder, then stir to combine.
Heat a nonstick frying or crepe pan over a medium heat with a small drizzle of vegetable oil. Use a ladle to spoon in about 1/6 of the mixture, then use the back of the ladle to spread the mixture out to about 15-17cm in size.
Cook for 1-2 minutes, or until the base is set, then drizzle with a little more oil and flip over to cook for another 1-2 minutes, until golden. Keep warm. Continue with the remaining batter to make 6 pancakes. Serve with the kachumber alongside or fill and fold in ½.