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🍽️ Crispy Potato and Chickpea Pancakes

385 kcal · 30 min · 4 servings

Ingredients

• 50 g semolina
• 50 g rice flour
• 50 g wheat flour
• 1 pinch cumin (ground)
• salt
• pepper (from the mill)
• 50 g yogurt
• ghee for frying (or clarified butter)
• 400 g waxy potatoes
• 200 g chickpeas (can)
• 150 g peas (frozen)
• 1 onion
• 2 garlic cloves
• 2 tsp fresh grated ginger
• 2 tbsp ghee (or clarified butter)
• 0.5 tsp cumin
• 1 tsp turmeric (ground)
• 1 tsp garam masala
• 200 ml vegetable broth
• 2 tbsp fresh chopped cilantro
• salt
• 1 dash lemon juice
• pepper (from the mill)

Instructions

1. 1. Mix semolina, rice flour, and wheat flour in a large bowl.
2. 2. Season the flour mixture with cumin, salt, and pepper.
3. 3. Stir in the yogurt and about 200 milliliters of water into the dry ingredients.
4. 4. Stir until the batter is smooth and free of lumps.
5. 5. Let the batter rest, covered, for 30 minutes.
6. 6. Check the consistency after resting and add more water if necessary.
7. 7. Ensure the batter is thick and pourable at the end.
8. 8. Wash the potatoes thoroughly.
9. 9. Peel the potatoes.
10. 10. Cut the potatoes into cubes of about 2 centimeters.
11. 11. Drain the chickpeas well.
12. 12. Let the peas thaw.
13. 13. Peel the onion.
14. 14. Peel the garlic.
15. 15. Finely dice the onion and garlic.
16. 16. Heat ghee (clarified butter) in a pot.
17. 17. Sauté the onions and garlic briefly in the hot ghee.
18. 18. Add the ginger to the pot.
19. 19. Stir in cumin, turmeric, and garam masala.
20. 20. Toast the spices briefly.
21. 21. Deglaze the mixture with the broth.
22. 22. Add the potato cubes to the pot.
23. 23. Simmer the dish covered for about 20 minutes.
24. 24. The potatoes should be cooked through.
25. 25. Stir in the peas and chickpeas.
26. 26. Fold in the fresh coriander leaves.
27. 27. Season the filling with salt, lemon juice, and pepper.
28. 28. Keep the filling warm over low heat.
29. 29. Heat some ghee in a hot pan.
30. 30. Pour a portion of batter into the pan.
31. 31. Spread the batter to cover the bottom of the pan.
32. 32. Fry the pancake for 1 to 2 minutes until golden brown.
33. 33. Flip the pancake.
34. 34. Finish cooking the other side briefly.
35. 35. Repeat the process until four pancakes are baked.
36. 36. Place the finished pancakes on plates.
37. 37. Fill the pancakes with the warm curry mixture.
38. 38. Serve the dish immediately.

Nutrition per serving

• kcal: 385
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 52 g