InDaily InDaily

Support independent Journalism Donate Subscribe
Support independent journalism

Carrot and Chickpea Pancakes


UK cook Amandip Uppal’s quick, uncomplicated recipe for Carrot and Chickpea Pancakes from her new cookbook ‘Indian Made Easy’ makes a healthy and tasty gluten-free snack.

Comments Print article

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, 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


Recipes and images from ‘Indian Made Easy’ by Amandip Uppal, $39.99, Murdoch Books.


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.

Serves 2

Help our journalists uncover the facts

In times like these InDaily provides valuable, local independent journalism in South Australia. As a news organisation it offers an alternative to The Advertiser, a different voice and a closer look at what is happening in our city and state for free. Any contribution to help fund our work is appreciated. Please click below to donate to InDaily.

Donate here
Powered by PressPatron


Show comments Hide comments
Will my comment be published? Read the guidelines.

More Recipes stories

Loading next article