Amandip Uppal is well known for her contemporary take on Indian cookery, which she presents via her London catering company Lotus Events, her online foodie emporium ChilliHotChocolate.com, and at her Indian cookery classes.
Her recently released cookbook, Indian Made Easy, offers that same modern approach to cooking Indian food with quick, uncomplicated recipes, including a guide to essential ingredients and menu suggestions.
Here, Uppal shares her recipe for Carrot and Chickpea Pancakes which can be served hot or cold with a dollop of your favourite chutney.
Carrot and Chickpea Pancakes
5cm piece ginger, peeled and finely chopped
2 spring onions, finely chopped
1 carrot, grated
1 green chilli, seeded (optional) and finely chopped, or large pinch of red chilli flakes
1 tablespoon finely chopped coriander
¼ teaspoon ajwain seeds*
¼ teaspoon ground cumin
½ teaspoon salt, or to taste
125g fine chickpea flour (besan)
1–2 tablespoons ghee or oil
*Also known as lovage, ajwain (carom) seeds look similar to caraway seeds, but taste more like piquant aniseed. Ajwain seeds are available from Indian grocers.
Place all the ingredients, except the ghee or oil, into a large bowl and mix, gradually adding 80–100ml cold water, until the batter mix resembles the consistency of double cream.
Dip some paper towel into the ghee or oil and carefully wipe the inside of a non-stick crêpe or frying pan to coat the entire pan. Heat the pan over a medium heat, then gradually pour in one ladleful of the batter and swirl the pan to get a nice even layer.
Cook for about 35–40 seconds, then gently lift out with a palette knife to check if it is golden brown. Flip over and cook the other side for about 35–40 seconds. Continue this process until all the batter is finished.
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